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: (Optional--Dip fruit in boiling water for 30 to 60 seconds
until skins loosen. Dip quickly in cold water and slip off skins). Wash
fruit. 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.
Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge
Pressure Canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.
Table 2. Process Times for Apricots (Halved or Sliced) in a
Weighted-Gauge Pressure Canner.
Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 min.
Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
