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Pressure Canned Apricots

Pressure canned apricots are apricots that have been preserved in jars using a pressure canning process. Pressure canning is a safe method for preserving low-acid foods such as apricots, as it involves using high pressure to raise the temperature inside the jar to a level that destroys harmful microorganisms. This ensures that the apricots remain safe and flavorful for an extended period of time.

Canning apricots is a great way to enjoy this fruit throughout the year, even when it is not in season. Canned apricots can be used in a variety of recipes, including pies, cobblers, jams, and sauces. They can also be enjoyed on their own as a sweet snack or added to breakfast dishes like oatmeal or yogurt. Pressure canned apricots are a convenient and easy way to enjoy the delicious flavor of fresh apricots all year round.

Why should you use a pressure canner for Pressure Canned Apricots?

A pressure canner is necessary for preserving low-acid foods like apricots safely. Unlike high-acid foods like fruits, which can be safely preserved using a boiling water bath canning method, low-acid foods require the higher temperatures and pressures that can only be achieved with a pressure canner.

By using a pressure canner, you can safely preserve apricots and prevent the growth of harmful microorganisms like Clostridium botulinum, which can cause botulism. The high temperatures and pressures in a pressure canner destroy these microorganisms, ensuring that your canned apricots remain safe to eat for an extended period of time.

In addition to ensuring the safety of your canned apricots, a pressure canner also helps to preserve their texture and flavor. The high temperatures and pressures of the canning process help to retain the natural color, flavor, and texture of the apricots, resulting in a delicious and nutritious final product that can be enjoyed in a variety of recipes.

How to make Pressure Canned Apricots in a pressure canner

Here is a basic recipe for making pressure canned apricots using a pressure canner:


  • Fresh apricots
  • Water
  • Granulated sugar (optional)


  • Pressure canner
  • Canning jars with lids and bands
  • Jar lifter
  • Canning funnel
  • Ladle
  • Bubble remover or plastic spatula
  • Clean towels


  1. Select fresh, ripe apricots for canning. Wash them thoroughly and remove the pits. Cut the apricots in half or quarters if desired.
  2. In a large pot, bring enough water to a boil to cover the apricots. If desired, you can add 1 cup of granulated sugar per 6 cups of water for a sweeter canned product.
  3. Once the water is boiling, carefully add the apricots to the pot. Blanch them for 1-2 minutes, then remove them from the boiling water using a slotted spoon and transfer them to a bowl of ice water to cool.
  4. Pack the apricots into clean, sterilized canning jars using a canning funnel. Leave 1 inch of headspace at the top of the jar.
  5. Pour the hot syrup or water over the apricots, leaving 1/2 inch of headspace at the top of the jar.
  6. Use a bubble remover or plastic spatula to remove any air bubbles from the jars. Wipe the rims of the jars clean with a damp towel.
  7. Place the lids and bands on the jars, tightening the bands just until finger tight.
  8. Place the jars in the pressure canner, making sure they are not touching each other or the sides of the canner.
  9. Follow the instructions for your pressure canner to process the jars at the appropriate pressure and time for your altitude. For example, for a dial-gauge pressure canner, process at 11 pounds of pressure for 25 minutes (for elevations of up to 2,000 feet).
  10. Once the processing time is complete, turn off the heat and let the pressure canner cool down naturally. Do not force-cool the canner.
  11. Once the canner has cooled down, remove the jars using a jar lifter and place them on a clean towel to cool. Do not touch or move the jars until they are completely cool.
  12. Once the jars are cool, check the seals by pressing on the center of the lid. If the lid doesn’t flex, the jar is properly sealed. Label the jars with the date and store them in a cool, dark place.

Tips for making Pressure Canned Apricots in a pressure canner

Here are some tips for making Pressure Canned Apricots in a pressure canner:

  1. Choose ripe and unblemished apricots: The quality of the apricots used for canning will affect the final product. Choose ripe and unblemished apricots to ensure a good result.
  2. Use the appropriate canning jars: Use canning jars that are designed for pressure canning and are in good condition. Inspect the jars carefully for any cracks or chips before use.
  3. Follow proper canning procedures: It is important to follow proper canning procedures to ensure the safety and quality of the canned apricots. Follow the instructions carefully and make sure to use the correct pressure and processing time for your altitude.
  4. Use a reliable pressure canner: Use a reliable pressure canner that is designed for home canning. Make sure to check the pressure gauge before use to ensure it is accurate.
  5. Let the jars cool slowly: After the pressure canning process, it is important to let the jars cool slowly to room temperature. Do not force-cool the jars or submerge them in cold water as this can cause the jars to break.
  6. Label and store the jars properly: Label each jar with the contents and date of canning, and store them in a cool, dry, and dark place. Check the seals before use, and discard any jars that have signs of spoilage or damage.

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