INGREDIENTS

INSTRUCTIONS

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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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