Preserving apricots is a great way to enjoy their flavor year-round. Depending on the equipment you have and how you plan to use them, there are four primary methods: freezing, canning, dehydrating, and making jams or preserves.
1. Freezing (Easiest & Longest-Lasting Fresh Flavor)
Freezing preserves texture and flavor well, making the fruit ideal for later use in pies, smoothies, or baking.
- Preparation: Wash, halve, and remove the pits. To keep the skin from toughening, submerge whole apricots in boiling water for 30 seconds, then plunge into ice water before halving.
- Anti-Browning Treatment: Toss the cut fruit in a solution of ascorbic acid (Vitamin C powder) or a splash of lemon juice to prevent discoloration.
- Freezing Methods:
- Sugar/Syrup Pack: Pack fruit halves in a freezer-safe container submerged in light sugar syrup or tossed directly in sugar to retain moisture and color.
- Flash Freezing (Unsweetened): Lay fruit halves cut-side down on a parchment-lined baking sheet and freeze until solid. Transfer them to an airtight freezer bag or vacuum-seal container.
2. Water Bath Canning (Pantry Storage)
Canning creates shelf-stable jars that last for up to a year at room temperature.
- Preparation: Wash, halve, and pit the fruit. You can choose to leave the skins on or peel them by blanching briefly.
- Raw Pack vs. Hot Pack:
- Hot Pack: Simmer apricot halves in a light sugar syrup, fruit juice, or water before packing into hot, sterilized mason jars.
- Raw Pack: Pack raw halves tightly into jars (cut side down) and pour boiling hot syrup or juice over them, leaving 21 inch of headspace.
- Processing: Secure lids to fingertip-tight and process in a boiling water bath canner for 20 to 25 minutes (adjusting for local altitude).
3. Dehydrating / Drying (Chewy & Concentrated)
Dried apricots are perfect for snacking, trail mix, or granola.
- Preparation: Wash, slice in half, and pit. Treat with lemon juice or ascorbic acid water to preserve the bright orange color.
- Dehydrator: Arrange halves in a single layer on trays with cut sides facing up. Dry at 140∘F (60∘C) for 24 to 36 hours until pliable and non-sticky.
- Oven Method: Place on parchment-lined trays at your oven’s lowest temperature setting (around 140∘F to 170∘F) with the oven door slightly propped open to allow moisture to escape.
4. Apricot Jam or Preserves
Jams and preserves capture the fruit’s natural sweetness and subtle tartness.
- Basic Recipe: Combine pitted apricot halves or chopped fruit with sugar and bottled lemon juice in a heavy saucepan.
- Cooking: Bring to a boil, stirring constantly until the sugar dissolves and the mixture thickens to the gelling point (220∘F).
- Storage: Ladle into hot jars leaving 41 inch headspace, wipe the rims, and process in a water bath canner for 10 to 15 minutes for shelf storage, or simply cool and freeze/refrigerate.
Pro-Tip for Browning: High acidity or ascorbic acid is key for stone fruits like apricots. Soaking cut fruit for 5 minutes in a solution of 1 tablespoon lemon juice per quart of water keeps them bright yellow-orange during any preservation process.
