Canned Apricot

Canned Apricot

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Ingredients for Canned Apricot

For 3 liter cans:

  1. Apricots (sorted) 1 kilogram
  2. Granulated sugar 100 grams or to taste
  3. Purified water as needed
  • Main IngredientsApricot, Sugar
  • Serving 3 servings
  • World Cuisine


Liter jar - 3 pieces, Screw metal lid - 3 pieces, Colander, Kitchen knife, Cutting board, Stove, Kettle, Deep pan (capacity 5 liters), Tablespoon, Kitchen towel, Linen dishcloth - 2-3 pieces, Kitchen tongs , Woolen blanket, Khreanka or dessert vase

Preparation of canned apricot:

Step 1: prepare inventory and water.

First of all, we prepare the entire inventory, look through the cans so that there are no cracks and nicks in the necks, as well as screw covers for rust. We rinse them under a stream of cold running water with a kitchen brush and soda. Then we sterilize in any convenient way, which you can find out in more detail by clicking on this link. Then we boil 1-1.5 liters of purified water in a teapot, put the prepared dishes on a perfectly washed tabletop and proceed to the next step.

Step 2: prepare the apricots.

We rinse the selected apricots under a stream of cold running water, send it into a deep colander and leave it in it for a while so that the excess liquid from the fruit of the glass and they dry out.

Then we cut each fruit into 2 rugs, remove seeds from them and lay out the flesh in sterilized jars. From the above amount of apricots, you will get about 3 servings.

Step 3: preserve the apricots.

Now pour 3-5 tbsp of granulated sugar into the jars. Its amount can be adjusted to taste, depending on how concentrated syrup you want to get in the end. After that, put a kitchen towel folded in 2-3 layers at the bottom of a large deep pan and put a container of fruit on it.

Then we fill the apricots with practically cooled boiled water from the teapot so that it completely covers them, and fill the saucepan itself with cold flowing, not reaching the neck level by 2-3 centimeters.
We cover the jars with sterilized lids and put the resulting structure on a strong fire. After boiling, reduce its level to medium and sterilize the preservation 10-12, and for more certainty 15 minutes.

Then, with the help of kitchen tongs, we take out the cans from boiling water in turn, rearrange them on a cutting board using a dry linen towel, tightly cover them with lids and turn them upside down. We carefully watch that there are no gaps, and only after that we send preservation to the floor with the lids down. Hermetically cover it with a wool blanket and cool to room temperature over 2-3 days without sudden changes in temperature.
When the apricots are infused, wipe each jar with a damp kitchen towel and put them on the bottom in a cool place: cellar, basement, pantry.

Step 4: serve canned apricot.

Canned apricot - a wonderful winter harvest, which retains its taste from 6 to 8 months. Fruits can be enjoyed just like that or used as a complement to any desserts, pastries, creams, ice cream, and the syrup will make a great jelly, compote or jelly. Such conservation will benefit and delight with its wonderful sweet taste!
Enjoy your meal!

Recipe Tips:

- fruit seeds can be used to make apricot jam;

- in the same way you can preserve peaches and plums;

- for this type of workpiece it is better to choose dense, fleshy, slightly unripe apricots;

- very often add a pinch of cinnamon and ground cloves to the banks;

- If the peaches are too sweet, add citric acid to each jar to taste.