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Canning Apricots in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
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Apricots are easy to can at home using this recipe. When canning apricots, we recommend Blanching and Peeling them if they contain any pesticides. It's also nice to pack some jars of apricots with fresh basil.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.

Also see Canning Apricots in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Apricots 1 lb. 7 lbs. 9 lbs. 11 lbs. 13 lbs.
Suggested Syrup - see chart below Heavy Heavy Heavy Heavy Heavy
Lemon Juice (optional for color) 1 Tbsp. 3/8 cup 1/2 cup 5/8 cup 3/4 cup

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Slice or Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2" of headspace.
  7. Former methods called for Processing with a Water Bath 25 minutes for pints, at 212 degrees.
  8. The new method calls for Processing in a Pressure Canner for 10 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, place the jars on a towel, separated by 1" to cool.
  11. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Apricots

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Apricots in Syrup|Pint Jars|Quart Jars

Canning Apricots in Syrup, Quart Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Apricots are easy to can at home using this recipe. When canning apricots, we recommend Blanching and Peeling them if they contain any pesticides. It's also nice to pack some jars of apricots with fresh basil.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.

Also see Canning Apricots in Syrup, Pint Jars.

 
Ingredients

Per Quart

(16 oz.) Jar

6 Quarts

 8 Quarts 10 Quarts 12 Quarts
Apricots 2-1/2 lbs. 15 lbs. 20 lbs. 25 lbs. 30 lbs.
Suggested Syrup - see chart below Heavy Heavy Heavy Heavy Heavy
Lemon Juice (optional for color) 2 Tbsps. 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups

 

  1 Quart 6 Quarts 8 Quarts 10 Quarts 12 Quarts
Very Light Syrup
          
Water 1-1/2 cups 9 cups 12 cups 15 cups 18 cups
Sugar (sugar content 10%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Light Syrup
          
Water 1-3/8 cups 8-1/4 cups 11 cups 13-3/4 cups 17-1/2 cups
Sugar (sugar content 20%) 3/8 cup 2 cups 3 cups 3-3/4 cups 4-1/2 cups
Medium Syrup
          
Water 1-1/4 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups
Sugar (sugar content 30%) 1/2 cup 3 cups 4 cups 5 cups 6 cups
Heavy Syrup
          
Water 1-1/4 cups 6-3/4 cups 9 cups 11-1/4 cups 13-1/2 cups
Sugar (sugar content 40%) 5/8 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Very Heavy Syrup          
Water 1 cup 6 cups 8 cups 10 cups 12 cups
Sugar (sugar content 50%) 1 cup 6 cups 8 cups 10 cups 12 cups

Yields may vary slightly.

  1. Slice or Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2" of headspace.
  7. Former methods called for Processing with a Water Bath for 30 minutes for quarts, at 212 degrees.
  8. The new method calls for Processing in a Pressure Canner for 10 minutes for quarts, at 6 pounds, or 5 pounds for a weighted gauge.
  9. For elevations above 1,000 foot level see Altitude Time Adjustments.
  10. After processing, place the jars on a towel, separated by 1" to cool.
  11. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

 

Making and Canning Apricots

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

Canning Apricots in Syrup|Pint Jars|Quart Jars

Canning Peaches in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Peaches are easy to can at home using this recipe. When canning peaches, we recommend Blanching and Peeling them.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.

Also see Canning Peaches in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Peaches 1-1/2 lbs. 7-1/2 lbs. 10 lbs. 12-1/2 lbs. 15 lbs.
Suggested Syrup - see chart below Heavy Heavy Heavy Heavy Heavy
Lemon Juice (optional for color) 1 Tbsp. 3/8 cup 1/2 cup 5/8 cup 3/4 cup

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Slice or Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2" of headspace.
  7. Processing with a Water Bath 25 minutes for pints, at 212 degrees or Processing in a Pressure Canner for 10 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, place the jars on a towel, separated by 1" to cool.
  10. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Peaches

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Peaches in Syrup|Pint Jars|Quart Jars

Canning Peaches in Syrup, Quart Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Peaches are easy to can at home using this recipe. When canning peaches, we recommend Blanching and Peeling them.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.

Also see Canning Peaches in Syrup, Pint Jars.

 
Ingredients

Per Quart

(16 oz.) Jar

6 Quarts

 8 Quarts 10 Quarts 12 Quarts
Peaches 2-1/2 lbs. 15 lbs. 20 lbs. 25 lbs. 30 lbs.
Suggested Syrup - see chart below Heavy Heavy Heavy Heavy Heavy
Lemon Juice (optional for color) 2 Tbsps. 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups

 

  1 Quart 6 Quarts 8 Quarts 10 Quarts 12 Quarts
Very Light Syrup
          
Water 1-1/2 cups 9 cups 12 cups 15 cups 18 cups
Sugar (sugar content 10%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Light Syrup
          
Water 1-3/8 cups 8-1/4 cups 11 cups 13-3/4 cups 17-1/2 cups
Sugar (sugar content 20%) 3/8 cup 2 cups 3 cups 3-3/4 cups 4-1/2 cups
Medium Syrup
          
Water 1-1/4 cups 7-1/2 cups 10 cups 12-1/2 cups 15 cups
Sugar (sugar content 30%) 1/2 cup 3 cups 4 cups 5 cups 6 cups
Heavy Syrup
          
Water 1-1/4 cups 6-3/4 cups 9 cups 11-1/4 cups 13-1/2 cups
Sugar (sugar content 40%) 5/8 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Very Heavy Syrup          
Water 1 cup 6 cups 8 cups 10 cups 12 cups
Sugar (sugar content 50%) 1 cup 6 cups 8 cups 10 cups 12 cups

Yields may vary slightly.

  1. Slice or Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2" of headspace.
  7. Processing with a Water Bath for 30 minutes for quarts, at 212 degrees, or Processing in a Pressure Canner for 10 minutes for quarts, at 6 pounds, or 5 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, place the jars on a towel, separated by 1" to cool.
  10. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Peaches

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

Canning Peaches in Syrup|Pint Jars|Quart Jars

Canning Nectarines in Syrup, Pint Jars

Details
Published on March 08 2011
Written by David Blackburn (All Rights Reserved)
  • Print

Nectarines are easy to can at home using this recipe. Blanching or peeling is not recommended when canning nectarines.

Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.

Also see Canning Nectarines in Syrup, Quart Jars.

 
Ingredients

Per Pint

(16 oz.) Jar

6 Pints

 8 Pints 10 Pints 12 Pints
Nectarines 1-1/2 lbs. 7-1/2 lbs. 10 lbs. 12-1/2 lbs. 15 lbs.
Suggested Syrup - see chart below Heavy Heavy Heavy Heavy Heavy
Lemon Juice (optional for color) 1 Tbsp. 3/8 cup 1/2 cup 5/8 cup 3/4 cup

 

  1 Pint 6 Pints 8 Pints 10 Pints 12 Pints
Very Light Syrup
          
Water 3/4 cup 4-1/2 cups 6 cups 7-1/2 cups 9 cups
Sugar (sugar content 10%) 1/8 cup 3/4 cup 1 cup 1-1/4 cups 1-1/2 cups
Light Syrup
          
Water 11/16 cup 4-1/8 cups 5-1/2 cups 6-7/8 cups 8,25 cups
Sugar (sugar content 20%) 3/16 cup 1 cup 1-1/2 cups 1-7/8 cups 2-1/4 cups
Medium Syrup
          
Water 5/8 cup 3-3/4 cups 5 cups 6-1/4 cups 7,5 cups
Sugar (sugar content 30%) 1/4 cup 1-1/2 cups 2 cups 2-1/2 cups 3 cups
Heavy Syrup
          
Water 9/16 cup 3-3/8 cups 4-1/2 cups 5-5/8 cups 6-3/4 cups
Sugar (sugar content 40%) 5/16 cup 2-1/4 cups 3 cups 3-3/4 cups 4-1/2 cups
Very Heavy Syrup          
Water 1/2 cup 3 cups 4 cups 5 cups 6 cups
Sugar (sugar content 50%) 1/2 cup 3 cups 4 cups 5 cups 6 cups

Yields may vary slightly.

  1. Slice or Halve and pit the fruit.
  2. Place clean fruit directly into sterilized canning jars.
  3. Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
  4. Pour lemon juice over the fruit.
  5. Pour hot syrup over fruit.
  6. Canning using cold pack method with 1/2" of headspace.
  7. Processing with a Water Bath 25 minutes for pints, at 212 degrees or Processing in a Pressure Canner for 10 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, place the jars on a towel, separated by 1" to cool.
  10. Labeling and Storing

This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.

Equipment Needed:

Making and Canning Nectarines

Video 2: Home Canning Fruit, Home Canning Pie Filling

The second step in learning to can at home continues with the use of a waterbath canner.

You will learn to home can fruit in syrup or to can fruit pie filling.

 

Canning Nectarines in Syrup|Pint Jars|Quart Jars

More Articles...

  1. Canning Nectarines in Syrup, Quart Jars
  2. Canning Pears in Syrup, Pint Jars
  3. Canning Pears in Syrup, Quart Jars
  4. Canning Pineapple in Syrup, Pint Jars
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