Today the apricots are ready. Time to put some in pints!!!!

First thing is to gather is the equipment.

Jar lifter, funnel, ladle

Jars,

Lids,

Rings,

Sugar and water.

a sharp paring knife.

Boiling water caner (cold packer).

Acquire some apricots. If you are picking your own pick then a little under  ripe. The fruit should be yellow, orange or red blushed. It needs to be firm. If it is soft and juicy make jam.  Pick them in large bowls or shallow boxes. If you stack them too deep the bottom ones will be mush.

Start by washing your jars is hot soapy water and rinse them in hot water then dry.

Wash the apricots in cold water. You do want to get the dust and any bird doo off them. Let them soak for several minutes so anything caked on will come off.

Slice the apricots, remove the seeds,

Place them in the jars.

Fill the jars to the neck, about 1/2 inch from the top. Shake the jar a few times to help the fruit settle. do not over fill the jar or it will not seal properly.

Place a large pan on the stove and put 5 cups of water into the pan, then add 3 cups sugar. Heat to boiling and dissolve all the sugar.

Place the funnel over the top of the jar and use the ladle to fill the jar till the fruit is covered and the fluid is at the bottom of the neck. About 1/2 inch from the top.  The fruit will look better longer if there is no air trapped near it. You can use a small plastic spatula to move the fruit around and release any air.

Wipe the rim with a paper towel or clean cloth to remove anything that may be on the rim.

Place the lids into a shallow pan of water and simmer for about 5 min.

Lift the lids out of the water.

Place the lid on the jar, be sure it is centered.

Place a ring on the jar.

Gently tighten the ring onto the jar. Do not force. Just hand tighten.


Fill our caner with water

Lower the jars into the caner. There should be 2 inches of water over the top of the jar.

Bring to a boil. You can lower the heat as long as the water keeps boiling. Boil the jars for 25 min.

After 25 min remove the jars from the caner. Space them at least 2 inches apart so they can cool. Soon there will be a popping sound as the jars seal. the center of the lid will be depressed and will not rebound or make any noise when you push on it. If the center of the lid clicks up and down or has any give in it the jar is not sealed. It may take a few hours for them to seal. If by the next day they have not sealed, remove the lid and check the jar to be sure the rim is not chipped. If it is intact place a new lid and reprocess.

when the jars are sealed and cool you can remove the rings and use them on a new batch.

Store them out of the light.

For a latter project wash of the seeds and let dry.

 If you have a lot of soft juicy apricots save them to make jam. If they are brown and rotten toss them in the compost.