25
Apricots
Wash well-ripened, firm apricots. If peeled apricots are desired, dip 1 minute in
boiling water, then in cold water and peel.
Cut apricots in half and remove pits. Place apricots in an ascorbic acid solution
(page 22) to prevent darkening during preparation. Drain well.
Hot Pack: Add apricots and syrup (page 23), juice, or water to a large pot;
bring to a boil. Pack hot apricots, cut side down, in hot jars, leaving
½-inch headspace.
Cover with hot syrup, juice, or water, leaving ½-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Raw Pack: Pack raw apricots with the cut side down in hot jars, leaving
½-inch headspace.
Cover with hot syrup, juice, or water leaving ½-inch headspace.
Remove air bubbles. Prepare jar rims. Adjust two-piece lids.
Pressure canning:
Process at 34 kPa (5 psi), 500 ml and 1 litre jars for
10 minutes. When processing at an altitude of 305 metres or above, process at
69 kPa (10 psi) for the same amount of time.
Boiling water canning:
Hot Pack: Process 500 ml jars for 20 minutes and 1 litre jars for 25 minutes.
When processing at an altitude of 305 metres or above, see the
chart on page 23.
Raw Pack: Process 500 ml jars for 25 minutes and 1 litre jars for 30 minutes.
When processing at an altitude of 305 metres or above, see the
chart on page 23.
01785 4033-017A CUL English weighted gauge induction canner.indd 25
01785 4033-017A CUL English weighted gauge induction canner.indd 25
12/13/19 10:34 AM
12/13/19 10:34 AM
