Apricots - halved or sliced
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Apricots - halved or sliced
  Apricots    Canning  
Last updated 6/12/2012 1:04:56 AM. Recipe ID 29668. Report a problem with this recipe.
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      Title: Apricots - halved or sliced
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  Quantity: An average of 16 pounds is needed per canner load of 7
  quarts; an average of 10 pounds is needed per canner load of 9 pints.
  A bushel weighs 50 pounds and yields 20 to 25 quarts-an average of
  2-1/4 pounds per quart.
  
  Quality: Select firm, well-colored mature fruit of ideal quality for
  eating fresh.
  
  Procedure: (Optional--Dip fruit in boiling water for 30 to 60 seconds
  until skins loosen. Dip quickly in cold water and slip off skins).
  Wash fruit. Cut in half, remove pits and slice if desired. To prevent
  darkening, keep peeled fruit in ascorbic acid solution. Prepare and
  boil a very light, light, or medium syrup or pack apricots in water,
  apple juice, or white grape juice. Raw packs make poor quality
  apricots.
  
  Processing directions for canning apricots in a dial or weighted-gauge
  canner are given in Table 1 and Table 2.
  
  Table 1. Process Times for Apricots (Halved or Sliced) in a Dial-Gauge
  Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts. Process Time:
  10 min. Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                  2,001 - 4,000 ft: 7 lb.
                                  4,001 - 6,000 ft: 8 lb.
                                  6,001 - 8,000 ft: 9 lb.
  
  Table 2. Process Times for Apricots (Halved or Sliced) in a
  Weighted-Gauge Pressure Canner.
  
  Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts. Process Time:
  10 min. Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                    Above 1,000 ft: 10 lb.
  




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Recipe ID 29668 (Apr 03, 2005)

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