Did you know that the nitrogen in apricots helps reduce high blood pressure?
Think you can’t always have them “on hand”?
But you can!
Get inspired by our recipes for canning apricots.
How to properly sterilize canning jars?
In the oven
- Line a baking rack with newspaper.
- preheat the oven to 135 degrees Celsius.
- insert jars and sterilize after 20 minutes.
In the dishwasher
- Stack the prepared glasses in the dishwasher.
- Turn on the program with the highest temperature and let it finish.
In the microwave
- Wet the glasses gently.
- Place in the microwave for 30 – 45 seconds.
Preparation of the pickle
- 1 liter of water
- 500 granulated sugar
- Bring water to a boil in a large enough pot.
- Add sugar and cook until the sugar is completely dissolved – and the pickle is ready!
Do you have a lot of currants and don’t know what to do with them? Learn how to process black, red and white currants in traditional and non-traditional ways. Try our currant canning recipes now!
Pickling apricots – a classic recipe
Keep in mind that one 500 ml large glass can hold approx. 7 whole apricots – so prepare their number according to this standard.
- We carefully remove all dirt from the apricots, pit them and cut them in half.
- Place these halves in the prepared glasses so that they are completely filled with apricots.
- Cover with still warm pickle up to the edge.
- Place the glasses in a large pot of boiling water and let it boil for about 20 minutes.
- After this time, take it out of the water, place it face up on a tea towel and let it rest.
- After the apricots have cooled completely, store them in a dark and dry place.
With our tips, canning plums has never been easier, so take advantage of it and try our recipes.
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Canning apricots in the oven
You can also easily preserve apricots in the oven. All you need is apricots, a pickle, a glass and a baking sheet!
- Preheat the oven to 90 degrees Celsius.
- Thoroughly remove all impurities from the apricots, pit them and cut them in half.
- We put these halves into pre-prepared, sterilized jars – we fill them completely. We can add bay leaves and cloves.
- We then fill the glasses with the pickle up to the rim so that no apricot “sticks out”.
- Close the cap properly with a rubber screw top.
- We pour approx. 1-2 centimeters of water into the higher tray and place the prepared glasses on it – remember that they have a distance between them and do not touch, otherwise they might crack.
- Bake in the oven for about 20 minutes.
- After pulling out, spread out on a tea towel with the bottom facing up.
- Allow to cool completely and store in the cellar.
Canning apricots in the microwave oven
Did you know that you can also preserve apricots in the microwave? No? And you want to know how to do it? Then the following recipe is just for you!
- As with the other methods, the apricots must first be sufficiently cleaned and pitted. Cut into halves or wedges according to your preferences.
- Fill apricots into pre-prepared canning jars that have been sufficiently sterilized.
- Pour the marinade up to the rim of the glass so that the apricots are completely submerged.
- Close the lid properly – don’t worry, the lids won’t sparkle in the microwave.
- Set the power of the microwave oven to 70W and insert 4 glasses. Let it run at this power for 10 minutes, then increase it to 100W and turn it on for another 10 minutes.
Can your apples too and preserve their great taste all year round. Get inspired by our recipes!
Pickling apricots without sugar
Since virtually every fruit is naturally sweet, you do not necessarily need to use sugar when canning. We will advise you how to preserve without sugar.
- pinch of salt
- Clean the apricots thoroughly, pit them and cut them into cubes.
- Fill the pre-prepared sterilized glasses with them up to the brim.
- Pour over boiled, already cooled water and add a pinch of salt to each glass – it will keep the fruit beautifully hard and juicy.
- In addition, the salt relieves the apricot of excessive sweetness and thus makes the compote low in calories.
- Then we preserve the classic in a pot of boiling water for about 20 minutes.
- After removing from the bath, place it face up on a towel.
- When the jars with the contents have cooled down, they are best stored in the cellar.
Non-traditional canning methods
Apricots in brandy
Apricots pickled in brandy are absolutely luxurious! Serve them just as they are, with whipped cream, thick yogurt or vanilla ice cream.
- 700 g of apricots
- 125 g of powdered sugar
- 2 sticks of cinnamon
- 2 bay leaves
- 10 whole cloves
- 200 ml of brandy
- Prepare the apricots and pit them.
- Pour 300 ml of cold water into the pot and bring to the boil.
- Add powdered sugar to the water and cook until the sugar is completely dissolved.
- add apricots to this pot to completely cover the bottom of it.
- Cook them carefully and turn them for about 3 minutes until they start to soften.
- Then fill them into pre-prepared sterilized bottles.
- Add the bay leaf, cloves, and cinnamon to the marinade in the pot and cook for another 5 minutes until the mixture thickens.
- Remove from heat and add brandy.
- Pour this prepared syrup over the apricots in the jars.
- Screw on, cover and leave to cool.
You will love this simple recipe of sweet, ripe and juicy apricots! It is perhaps the best way to preserve this wonderful fruit all year round and you only need a few ingredients. So let’s do it!
- 1 kg of apricots
- 60 ml of water
- 600 g of sugar
- a teaspoon of freshly squeezed lemon juice
- Cut the apricots in half and remove the pits.
- Put them in a pot of boiling water and cook, stirring constantly, until they are completely soft.
- Put a cutting board in the freezer to cool.
- Then add sugar and cook uncovered, gradually removing the foam.
- After the mixture thickens, stir frequently to avoid burning the bottom.
- When the mixture is already thick, even gel-like, remove from the heat and put a small amount of jam on the cooled plate.
- Place in the fridge for a few minutes.
- Pull out to make sure the jam has the right consistency. If not, cook the entire mixture further.
- Once everything is ready, stir in the lemon juice and pour the jam into glasses.
- Cover tightly, let cool and store in the cellar.
Apricot chutney “chutney”
Chutney is a great side sauce for meat or salads. Prepare it from apricots, garlic, onion and ginger and you are guaranteed to enjoy it!
- ½ head of garlic
- olive oil
- 1 large onion
- 3 cups of apricot jam
- 1 cup of white vinegar
- 2 teaspoons of ground ginger
- 2 teaspoons cajun pepper
- 2 teaspoons of salt
- Preheat the oven to 230 degrees Celsius.
- Wrap the peeled garlic drizzled with olive oil in aluminum foil and bake until golden brown, approx. 40 minutes.
- While the garlic is roasting, put the onion, 1 tablespoon of olive oil in the pot and fry again until golden brown.
- Then stir in the apricot compote, vinegar and ginger, cayenne pepper and salt until thoroughly combined.
- Stir the roasted garlic into this mixture, cook over medium heat and keep stirring for 25 minutes.
- Store in sterilized containers and store in a dark place.
Learn how to preserve walnuts with us. We have a few different ways for you to do this!
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