The high acidity in apricots makes them a safe fruit to water bath can. Water bath canning is known as the “gateway” to canning. It requires less monetary investment and is an easy skill to learn. Plus, there is something incredibly satisfying about filling up your pantry with home-canned foods!
What is the best way to preserve apricots?
Freeze the fruit as soon as possible after it is harvested. Wash, halve, pit. Peel and slice if desired. If apricots are not peeled, heat in boiling water for 1/2 minute to keep skins from toughening during freezing.
Do you peel apricots before canning?
Wash apricots; halve and pit but do not peel, placing fruit in colour-protection solution (Fruit Fresh ® solution: 4 tbsp/60 ml Fruit Fresh® Fruit Protector to 8 cups/2000 ml water). Prepare light or medium syrup and bring to a boil.
How do you can apricots without a canner?
If you don’t have a canner: Take a large pot, large enough to hold your jars without them touching each other. Place a clean, folded kitchen cloth on the bottom of the pot. Arrange the jars on top. Fill the pot with lukewarm water; about 2/3 of the jars should be immersed in water.
Are canned apricots as good as fresh?
Compared to fresh, canned apricots initially exhibited similar levels of antioxidants, a 17% increase in beta-carotene, and a 48% increase in phenols, while vitamin C was reduced by 37%. After 3 months of storage, antioxidant levels were 47% higher than fresh.
What can I do with a glut of apricots?
This velvety stone fruit comes with a whole lot of fun and delicious uses.
- Apricot chicken. Apricot chicken with ginger and cayenne pepper. (
- Apricot swirl cheesecake. Apricot swirl cheesecake (Photo: Miriam Kresh)
- Apricot rice pilaf.
- Apricot cake.
- Apricot chutney.
- Stuffed apricots.
- Apricot almond bites.
- Apricot tart.
Can you can apricots without sugar?
As with most fruit, sugar is technically optional. You can also can in plain water, but I don’t recommend it; the flavor washes out. You can also pack apricots in apple juice or white grape juice.
How long can you keep canned apricots?
Canned fruit, just like canned vegetables, can last for at least 1-2 years beyond any dates stamped on the can.
How long does apricot preserve last?
Shelf Life Tips
How long do opened apricot preserves last in the refrigerator? Apricot preserves that have been continuously refrigerated will generally stay at best quality for about 1 year.
Which fruit is not peeled before canning?
Apricots are often canned with the peel on. If apricots are peeled, they are given the lye treatment the same as the peach. The usual concentration of the lye solution is from 1.5% to 2% sodium hydroxide. The temperature should be maintained at or within a few degrees of the boiling point.
How do you dry canned apricots?
Spread apricots on the dehydrator trays, keep some space between the fruits. Stack trays over each other on the dehydrator. Set temperature somewhere between 135 – 145 Fahrenheit/ 57- 62 Celsius and dry for about 12-14 hours or until you have the desired consistency.
How long to water bath can apricots?
Process jars in a boiling water canner for 25 minutes (start timing when the water returns to boil) adjusting for altitude. After processing, place the jars on a towel, to cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Is it safe to can without a pressure cooker?
REMEMBER: If you are canning low-acid foods such as vegetables, broth, and meats, you WILL need a pressure canner. However, if you are canning high acid foods like jams and jellies, fruits (like canning peaches), applesauce, pickles, etc., you can use safely and confidently water-bath canning.
What are the negative things about canned fruit?
Many varieties are packed in heavy or light syrup, plus those cherries often contain artificial colors. When shopping look for brands packed in juice and without an artificial red color. Improperly canned fruit (especially when home-canned) can also pose a risk for botulism—a serious foodborne illness.
What are canned apricots good for?
9 Health and Nutrition Benefits of Apricots
- Very nutritious and low in calories. Apricots are very nutritious and contain many essential vitamins and minerals.
- High in antioxidants.
- May promote eye health.
- May boost skin health.
- May promote gut health.
- High in potassium.
- Very hydrating.
- May protect your liver.
Is apricot good for high blood pressure?
Slash your blood pressure and lower your risk of chronic disease by making apricots a staple in your diet today. Whether you’re tossing some on a salad, eating dried apricots as a snack, or adding some to your favorite smoothie, these vitamin C-rich, beta-carotene-loaded fruits are the key to healthier blood pressure.
Can you freeze apricots to use later?
Here’s how to freeze apricots:
Wash the apricot and pat dry. Break the apricot in half and remove the pit. Place the halves on a baking sheet and freeze overnight. Then next day, put in a freezer bag and store in the freezer.
How do you store dried apricots long term?
The key to prolonging the shelf life of dried fruit is storing it in an airtight container. An airtight seal prevents moisture from getting inside and will keep bacteria at bay. After opening the package, putting the bag of dried fruit in the refrigerator or freezer will dramatically increase its shelf life.
Can you freeze apricots whole?
Technically, it’s perfectly safe to freeze an apricot whole without slicing and removing the pit. However, they’re much easier to enjoy when sliced and de-pitted, but go ahead and freeze them however you see fit!
What foods Cannot be canned?
Low-acid foods are the most common sources of botulism linked to home canning. These foods have a pH level greater than 4.6. Low-acid foods include most vegetables (including asparagus, green beans, beets, corn, and potatoes), some fruits (including some tomatoes and figs), milk, all meats, fish, and other seafood.
What foods cant be canned?
This process is recommended for produce and recipes including:
- Fruits and fruit juices.
- Jams and jellies.
- Salsas.
- Tomatoes.
- Pickles and relishes.
- Chutneys, sauces, pie fillings.
- Vinegars.
- Condiments.