tag:blogger.com,1999:blog-791884038468576581.post3866735490510469344..comments2023-11-11T19:46:12.162+11:00Comments on Hello From Tassie: Preserving Apricots Three WaysAlexhttp://www.blogger.com/profile/12143891162088611316noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-791884038468576581.post-13111306953423345202021-01-04T02:09:54.275+11:002021-01-04T02:09:54.275+11:00I have that book of Sallys, but, it does not have ...I have that book of Sallys, but, it does not have anything about preserving Apricots, just her jam.<br />Luckily, I can Google everything I want.Scarlett3154https://www.blogger.com/profile/15280269059527893351noreply@blogger.comtag:blogger.com,1999:blog-791884038468576581.post-2767273227190837812015-01-08T17:45:41.815+11:002015-01-08T17:45:41.815+11:00Oh and if you don't have fowlers jars, you can...Oh and if you don't have fowlers jars, you can use pasta jars/jam jars that have the "pop seal" lids. Same principal BUT don't put the lids on really tightly whilst they are in the water. Put the lids on loosely and only after you take them out of the water, tighten them (use a tea towel or gloves to protect your hands). You will literally hear a "pop" as the lids seal which will happen as the jars cool down. I almost prefer this way of preserving in jars and use this method when I preserve tomatoes.<br /><br />AlexAlexhttps://www.blogger.com/profile/12143891162088611316noreply@blogger.comtag:blogger.com,1999:blog-791884038468576581.post-14322368817040407132015-01-08T17:39:57.004+11:002015-01-08T17:39:57.004+11:00Hi Liz,
How wonderful that you have a loaded apri...Hi Liz,<br /><br />How wonderful that you have a loaded apricot tree. I'm jealous! It's one of those trees that I intend on planting at my new home but I'll have to wait a few years to see any results!<br /><br />In regards to preserving in jars, there is a bit of an art to it. From a fair bit of trail and error, I've got it to a point I'm fairly happy with. Firstly, you need to have the right apricots for the job. They need to be very firm and almost not quite ripe. You also need to pack your jars extremely tightly, really push them in there (I put the cut side down but it's entirely up to you.)<br /><br />Next I make a sugar syrup or if I'm feeling really lazy, I simply add two tablespoons of sugar into the jar and pour hot water over until it fills the jar up entirely. I use a number 27 Fowlers jar. If you have smaller jars then adjust the sugar syrup accordingly. You can also make the sugar syrup lighter or thicker depending on your preference. I wouldn't go less than 1 tbs per jar though.<br /><br />So, after fruit is in and syrup poured up to the brim you want to put on your lids (hopefully you've already put on your rubber rings before you put syrup in. Somehow I always forget to do this so I end up making a sticky mess!) I use two clips to clamp the lid down so I know I'm going to get a good seal and thus, less potential to spoil.<br /><br />Meanwhile, have your fowlers kit filled with water and starting to heat. If you don't have a fowlers kit then you could use a large stock pot and achieve the same thing. Just make sure that the pot is big enough that the water will come up at least 3/4 of the way up the jars.<br /><br />Place all your jars in the pot/fowlers kit so that the water is at least 3/4 of the way up the sides but not covering the lid. Get your water boiling and then after a minute or two, turn it off. When it's safe to do so, take your jars out of the water with some metal tongs. Aim for the jars to reach boiling point within 20 minutes and take them out after half an hour or so. The reason for this is that you don't want the apricots to overcook and turn to mush. Once the jars are out of the water, don't be tempted to touch them. Leave them to cool entirely which is how the lids will seal. If you can, leave the clips on for a few weeks. Not essential but again, it usually guarantees that your jars will seal properly.<br /><br />I think that's about it Liz. If you have any further questions please feel free to ask. A lot of it is about personal preference so you can muck around with the syrup and cooking time to suit your own taste. Also if some jars don't seal the first time, you can re do them (it just means that the apricots might be a bit more cooked). <br /><br />Good luck!<br /><br />AlexAlexhttps://www.blogger.com/profile/12143891162088611316noreply@blogger.comtag:blogger.com,1999:blog-791884038468576581.post-46611827028855881372014-02-02T10:30:03.875+11:002014-02-02T10:30:03.875+11:00Hi Annie, I've only just realised my previous ...Hi Annie, I've only just realised my previous reply didn't go through - sorry for that!<br /><br />No I don't peel my apricots, that's too fiddly for me and I like my preserves a bit rustic. I halve the apricots and take out the pips. Once cooked, the skins aren't terribly big and they are soft so you won't choke on them!<br /><br />I hope you've had fun making your apricot preserves. <br /><br />AlexAlexhttps://www.blogger.com/profile/12143891162088611316noreply@blogger.comtag:blogger.com,1999:blog-791884038468576581.post-58618000502894356422013-12-08T16:09:19.815+11:002013-12-08T16:09:19.815+11:00Did you peel the apricots first?Did you peel the apricots first?Annie Machttps://www.blogger.com/profile/15130868611448528106noreply@blogger.com