We just had a big apricot picking day at my aunt's farm. Now the question is - What to do with all these apricots? I like to do a combination of preserving techniques with most of my garden vegetables and fruit. With apricots we will be canning, freezing and dehydrating.
Citric Acid Wash
The first thing I do is give them a little citric acid wash. I put 1/4 cup citric acid in a sink full of cold water. The citric acid will prevent browning, cleans and removes dirt from the food. As I do with everything, I also added a couple drops of lemon essential oil. I then enlisted a couple of helpers to pull the apricots apart and remove the pits. One helper decided to just eat the apricots and then throw the pit in the bucket, that works too.
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I don't do the traditional canning of the apricot halves (we freeze and dehydrate those) instead we make apricot syrup. My kids love this on their pancakes and waffles and it tastes so good on fresh bread. Because I pressure can them for our food storage I do use *gasp* refined sugar, although a much lower amount than the original recipe calls for, which is why it is a syrup and not a jar. If anyone has a great canning apricot jam/syrup recipe that does not use refined sugar, please share!
Apricot Syrup Recipe
Blend a total of 15 cups pureed apricots and place in a large sauce pan.
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Add 1/2 cup lemon juice.
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Stir in 6 Tbsp. pectin or 2 boxes and bring to a boil.
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Stir in 3 cups of sugar.
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Boil for four minutes.
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Pour in sterilized pint jars (this batch make 9 pints), wipe tops, and place hot lids and rings on. I really like the tattler reusable lids, which I need more of since I only had two left. I know a lot of people just water bath their jams and syrups but I find it easier to just pressure can them, so do what you like best. Bring up to 10 lbs. pressure then turn off the stove and wait for the pan to cool down before removing the jars.
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Apricot Syrup
15 cups pureed apricots
1/2 cup lemon juice
6 Tablespoons pectin (2 boxes)
3 cups sugar
Mix apricots and lemon juice in a large saucepan. Stir in pectin and bring to a boil. Stir in sugar and boil for four minutes. Pour in pint jars, seal with lids, and place in a pressure canner. Bring the pressure up to 10 lbs. and turn off the stove. This recipe makes 9 pints and I always double it to fill my pressure canner.
15 cups pureed apricots
1/2 cup lemon juice
6 Tablespoons pectin (2 boxes)
3 cups sugar
Mix apricots and lemon juice in a large saucepan. Stir in pectin and bring to a boil. Stir in sugar and boil for four minutes. Pour in pint jars, seal with lids, and place in a pressure canner. Bring the pressure up to 10 lbs. and turn off the stove. This recipe makes 9 pints and I always double it to fill my pressure canner.
