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Publication #FCS8276

Selecting, Preparing, and Canning: Apricots -- Halved or Sliced 1

United States Department of Agriculture, Extension Service2

Quantity: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts -- an average of 2-1/4 pounds per quart.

Quality: Select firm, well-colored mature fruit of ideal quality for eating fresh.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack apricots in water, apple juice, or white grape juice. Raw packs make poor quality apricots.

Processing directions for canning apricots in a dial or weighted-gauge canner are given in Table 1 and Table 2.

Tables

Table 1. 

Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner.

 

Canner Pressure (PSI) at Altitudes of

Type of Fruit

Style of Pack

Jar Size

Process Time (Min)

0-

2,000 ft

2,001-

4,000 ft

4,001-

6,000 ft

6,001-

8,000 ft

Applesauce

Hot

Pints

8

6 lb

7 lb

8 lb

9 lb

Hot

Quarts

10

6

7

8

9

Apples, sliced

Hot

Pints or Quarts

8

6

7

8

9

Berries, whole

Hot

Pints or Quarts

8

6

7

8

9

Raw

Pints

8

6

7

8

9

Raw

Quarts

10

6

7

8

9

Cherries, sour or sweet

Hot

Pints

8

6

7

8

9

Hot

Quarts

10

6

7

8

9

Raw

Pints or Quarts

10

6

7

8

9

Fruit Purees

Hot

Pints or Quarts

8

6

7

8

9

Grapefruit and Orange Sections

Hot

Pints or Quarts

8

6

7

8

9

Raw

Pints

8

6

7

8

9

Raw

Quarts

10

6

7

8

9

Peaches, Apricots, and Nectarines

Hot and

Raw

Pints or

Quarts

10

6

7

8

9

Pears

Hot

Pints or Quarts

10

6

7

8

9

Plums

Hot and Raw

Pints or Quarts

10

6

7

8

9

Rhubarb

Hot

Pints or Quarts

8

6

7

8

9

Table 2. 

Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner.

 

Canner Pressure (PSI) at Altitudes of

Type of Fruit

Style of Pack

Jar Size

Process

Time (Min)

0-1,000 ft

Above1,000 ft

Applesauce

Hot

Pints

8

5 lb

10 lb

Hot

Quarts

10

5

10

Apples, sliced

Hot

Pints or Quarts

8

5

10

Berries, whole

Hot

Pints or Quarts

8

5

10

Raw

Pints

8

5

10

Raw

Quarts

10

5

10

Cherries, sour

or sweet

Hot

Pints

8

5

10

Hot

Quarts

10

5

10

Raw

Pints or Quarts

10

5

10

Fruit Purees

Hot

Pints or Quarts

8

5

10

Grapefruit and Orange Sections

Hot

Pints or Quarts

8

5

10

Raw

Pints

8

5

10

Raw

Quarts

10

5

10

Peaches, Apricots, and Nectarines

Hot and

Raw

Pints or Quarts

10

5

10

Pears

Hot

Pints or Quarts

10

5

10

Plums

Hot and Raw

Pints or Quarts

10

5

10

Rhubarb

Hot

Pints or Quarts

8

5

10

Footnotes

1.

This document is FCS 8276, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Reviewed: February 2014 This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.