Step 1)

Cut the apricots in half and place in a clean jar.

Step 2)

Take the lids and the screw tops off the jars and run the jars through the dishwasher or hand wash very well. Make sure that you rinse ALL detergent out of the jars. Then let the jars air-dry.

Step 3)

Take the seals and the rings and place them in a pan of boiling water. This will sanitize the rings and it will also soften the sealer so it adheres to the jar.

Step 4)

Make simple syrup to put in the jars – 1 part sugar to 1 part water (if you use 2 cups of sugar you need 2 cups of water). Place both ingredients in a saucepan and bring to a boil. Add a touch of lemon juice to brighten the flavor and help with preserving. For 1 gallon of liquid use 1/2 cup of lemon juice.

Chef’s Tips: We add all the apricots that are too soft to can to this mix so we can yield even more apricot flavor. Just make sure you strain the liquid before placing them into the jars.

Step 5)

Start putting the apricots in the jar skin side up. If one falls upside down flip it back over. Chef’s Tips: The reason you do this is: (a) you can fit more in a jar and (b) the heat source comes from the bottom so you want the skin to hold in place.

Step 6)

As soon as you are half way up the jar add the liquid to half way. This is where you really start pressing the apricots in the jar.

Chef’s Tips: Try to fit as many into the jar as you can.

Step 7)

Once you think you have enough in the jar keep pressing. Then leave 1 inch of space at the top.

Step 8)

Clean the rim with a wet clean towel.

Chef’s Tip: You want to clean the rim so there is no excess sugar on the glass. When the sugar dries it will harden and then you will lose your seal.

Step 9)

Take the sealer top out of the boiling water and then place on top of the jar.

Chef’s Tips: Do not touch the bottom with your hands.

Step 10)

Place the screw top on top and tighten.

Step 11)

We put ours in an industrial steamer with a towel underneath it and steam it for 20 minutes. You want an internal temperature of 165 degrees for the canning to work.

Chef’s Tips: If you water-bath the jars, you need to double the time in the boiling water.

If you pressure cook, then use the same time as we do. If you steam at home, you have to triple the time.

Elevation: We are lucky because we are at sea level on Puget Sound. For every 1,000 feet above sea level you will want to add 5 minutes cook time.

Step 12)

Take the jars out and then roll them to let the air out.

Chef’s Tips: When scuba diving air is your friend but when canning air is bad. By rolling the jars you will get the captured air out of the jar. It is very important to do this while the jar is hot because the seal is loose and it will let the air escape.

Step 13)

Place the jars as close together without touching.

Chef’s Tip: This will help the jars gently lower in temperature and seal properly.

Step 14)

Wipe down the jars to get rid of any excess sugar and then label the top with the date.

Step 15)

Place in a cool dry place that is dark.

Chef’s Tip: if you do not have a dark place just put a towel or a blanket over them. The sun is very hard on preserved products.

Step 16)

This is the most important step. LOVE your new babies.