My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Popcorn Popping On The Apricot Tree!

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Just a little “shout-out” to my Mormon (LDS) friends.  If you want to know what in the world I’m talking about, here’s a link to this children’s song.

So…  Apricots.

Aren't they gorgeous?

Aren’t they gorgeous?

Last year, my friend, Darlene, offered to let me come and pick apricots from her tree.  She was about to have surgery and didn’t have time to can them that year.  I took her up on her gracious offer and ended up with 2 almost full grocery bags of beautiful apricots!  All I had to do was decide how to use them.  There are so many options:  canning, freezing, jam, and pies!  I decided to do three of the four.  I canned some, made jam out of some (which I also canned), and made a pie!

Today, I’m going to give you an overview of how I canned the apricots and the jam.   But before I begin, I’m going to give you a little canning primer.  Keep in mind that this is not an all-inclusive tutorial detailing how to can, how to be safe, etc.  Rather, these are some important things I’ve learned through my canning experiences.  If you want a more detailed list of to-dos and not-to-dos, please visit the National Center for Home Food Preservation’s website by clicking here.  They have so much great information including recipes!  I highly recommend you check it out.

Important Canning Basics

1.  Cleanliness is next to Godliness – It is imperative that you follow these basic instructions to keep your canned food free from bacteria:

~ Wash your hands with soap under warm water before you begin.

~ Wash and sterilize your canning jars.  Wash your lids and rings in warm, soapy water.

~ Use new lids every time you can.

~ Use a clean knife, cutting board, and other tools.

~ Make sure you process the jars the correct amount of time with the proper canning method.  You may need to add additional time due to your altitude.

2.  Choose the correct canning method – There are two recommended methods for canning:  water bath and pressure canning.  Some foods must be processed with a pressure canner.  Please consult a canning book or other reputable source to determine if the food you wish to can requires a pressure canner.  Most fruits and jams can be processed in a water bath canner.

3.  Be prepared – Have your equipment washed, ready-to-use, and nearby before you begin.

Okay, now the fun part!

I began with some beautiful Apricots!

First, I washed the apricots.  Then I pitted the apricots.

First, I washed the apricots and pitted the apricots.

And pitted them...

And pitted them…

And pitted them.  I peeled the ones that I canned, but not the ones I used in the jam.

And pitted them. I peeled the ones that I canned, but not the ones I used in the jam.  I stored them in lemon water to keep them from browning.

I cooked the apricots and followed the recipe for my jam.

I cooked the apricots and followed the recipe for my jam.

I put it in hot jars, processed it in the water bath canner, and they came out beautifully!

I put it in hot jars, processed it in the water bath canner, and they came out beautifully!

Apricot Jam!

Apricot Jam!

I heated the apricots in a sugar-water solution and put them in the sterlized jars.  Then I processed them in the water bath canner.

I heated the apricots in a sugar-water solution and put them in the sterilized jars. Then I processed them in the water bath canner.

And, finally, I made an apricot pie with the leftover apricots.  I used the recipe on the tapioca box to make the filling and Voila!  Pie!

And, finally, I made an apricot pie with the leftover apricots. I used the recipe on the tapioca box to make the filling and Voila! Pie!

I ended up with several jars of apricots and several jars of apricot jam, all shelf stable and ready to use at a future time.

Have you ever tried canning?  What’s your favorite thing to can?

If not, why not?  What would you like to can if you knew how to do so?

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

13 thoughts on “Popcorn Popping On The Apricot Tree!

  1. I love,love love apricots! Especially in a jam. I’ve never tried canning them though and now seeing your photos I really want to try my hand at it!

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  2. Yes, I canned years and years ago. My favorite part was being done with the cleaning up finished. 😀

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  3. We get the best peaches, plums and apricots from Palisade here in Colorado, but the season is late summer and I HATE waiting, so I think this year I’m going to jump on them as soon as they start showing up in stores and can a bunch so I have them all year round. I really enjoy making jam because I feel like I can be so creative with flavor combos, but I always forget that I can just can the fruit without all the “jam drama.”

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  4. The apricots look delicious. Is it a requirement to use sugar water for the fruit canning? Have you ever tried without it? I hate to add more sugar to fruit. My favorite thing to can is pickled okra, so easy and everyone loves it.

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    • No, the sugar is for flavor only. I’ve seen recipes using artificial sweetener, and I’m sure you can find recipes without sugar. I use a super-light syrup (like 1/2 c of sugar for 8 cups of water). You can also use fruit juice.

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  5. I want apricot jam now! So much! Lucky you 🙂

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  6. For the canning newbie, this is fabulous! Thank you!

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  7. I’m Gonna Cook, don’t forget that you can freeze those plums, peaches, and apricots and can them later. Colorado peaches are The Best. I miss them.

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  8. Love this song!

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  9. I was always intimidated by canning until I tried it and discovered how easy it is- it takes a chunk of time but it’s not difficult. I can tomatoes, fruit butters and pickles. I miss my okra here in in Scotland, those make the best pickles! Thanks for sharing!

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  10. Yeah apricots! My maternal grandparents owned an orchard in New Zealand and my Pop used to grow the best apricots in the world. (Truly) My Nana made the most amazing apricot sauce and jam. This post bring back lovely apricotty memories, good on you. 🙂

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  11. It’s awesome,my grandma did it.I remember from my childhood.Thank you for sharing this great recipe.

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  12. Pingback: Hmm… What To Do, What To Do? Help Me And There’s A Prize In It For Ya! | My Foray Into Food Storage

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