Ingredients Needed Water – You’ll need 6 cups of water. Apricots can be canned with only water and no sugar, but if you’re looking for that traditional taste of canned apricots, you’ll want to at least use a light syrup… we all need a little sweetness, don’t we?
https://youtube.com/watch?v=GRoRziNsdGc
Can I can fruit without sugar?
All fruits can safely be canned or frozen without sugar. Sweet relish and pickle recipes do not adapt as well to sugar-free canning as do plain fruits.
How do you preserve fruit in a jar without sugar?
The sugar added to fruits when canning not only adds flavor but helps the fruit to hold its texture, shape and color. Sugar is not needed to prevent spoilage and that is why water or fruit juice can be substituted for sugarless home-canning.
What’s 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.
Can apricots be canned?
Prepare light or medium syrup and bring to a boil. Drain apricots and pack cavity side down, overlapping layers, into a hot jar to within 3/4 inch (2 cm) of top jar rim. Add hot canning syrup to cover fruit to within 1/2 inch (1 cm) of top rim (headspace).
What can I use instead of sugar in canning?
Sucralose (Splenda® ) maintains its sweetness in canning. Recipes have been developed for canning pickles and jams with Splenda®.
How do you can with no sugar?
When canning fruit without sugar, use the hot pack method; i.e. cook the fruit in water until hot throughout before packing the hot fruit into hot jars and then add boiling water to cover, seal and process.
What happens if you don’t add sugar to jam?
If you don’t add the required amount of sugar, your homemade jam will become a runny mess. Kitchn suggests that if you do want sugar that’s a little less sweet, actively seek out a jam recipe that is advertised to taste less sugary. Additionally, sugar helps to preserve your jam.
Why is sugar added to canned fruit?
Some canned fruit and vegetables can have a lot of sugar and salt added to them for taste and to preserve them.
Can you reduce sugar in canning recipes?
The answer is that you can always safely reduce the amount of sugar in a recipe, because sugar doesn’t make things safe. The only thing that makes a jam, jelly or other sweet preserve safe for canning in a boiling water bath canner is the acid content, because that’s what prevents any potential botulism growth.
How do you peel an apricot for canning?
(Optional procedure for removal of skins – Dip washed fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins.) Cut prepared apricots in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution.
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.
How do you keep apricots from turning brown?
Apricots will turn brown when exposed to air, even air in a sealed, sterile jar. To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural).
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 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.
Are canned apricots nutritious?
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.
Can you use honey instead of sugar in canning?
Honey can be substituted for sugar in canned and frozen fruits. The flavor of honey is sweeter than that of granulated sugar so it is advisable to use less honey than the amount of sugar specified in the recipe.
Can you can fruit with honey?
A light mild flavored honey works well for canning fruit. If you are making a sweet pickled product, darker or stronger flavored honey works well. Honey may darken your fruit a little more than with sugar.
Is sugar necessary for preserves?
Sugar is an essential ingredient for preserving fruits and making jams and jellies, as it preserves the life, color and texture of the fruits and creates the thickened consistency of products, such as relishes, jams and jellies.
Do you have to add sugar when canning peaches?
Peaches can be canned without sugar, their natural acidity is high enough, but they will discolor and their flavor will deteriorate. However, if you opt to can them without any sugar they are perfectly safe to eat.
Is sugar necessary in pickling?
Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circumstances should the amount of vinegar be decreased or diluted to compensate for less sugar.