Friday, June 21, 2013

Preserving Apricots

Apricots are in season in much of the country right now. So how can you get these delicious little beauties ready for preserving?

Making Apricot Jam:

Make your own apricot jam.

You will need:
8 cups of apricots, diced
6 cups of sugar
1/4 cup of lemon juice
5 pint jars or 10 half pint jars

Directions:
Get out your water bath canner and sterilize your canning jars by boiling for 10 minutes.
Get out a stock pot, combine all your ingredients and bring to a boil over med-high heat. Stir occasionally until your sugar is dissolved.
Once the sugar is dissolved bring to a rolling boil and boil for 30 minutes being sure to stir frequently to avoid your mixture from sticking to the stock pot.
Remove pot from the heat and begin filling your jars. Your headspace will be 1/4". (a good canning funnel will help to fill your jars with minimal mess.)
Wipe the jar rims clean and put your canning lids and rings into place. Screw on the rings to finger tightness.
Process jars in water bath canner for 10 minutes.

Dried Apricots

Dried apricots make a great snack anytime.

How to Dry your own Apricots:
Using a food dehydrator:
Split each apricot and place them in a single layer onto your dehydrator's trays.
If your dehydrator has a thermostat set it to 135 degrees. Allow the apricots to dry until their skin is leathery. This will typically take about 12 hours.
Check your apricots, they should be pliable and leathery with no juice.
Store your apricots until they are needed.

What is your favorite method for preserving your apricots?




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