Canned Apricots With Orange Pineapple Syrup

READY IN: 40mins
SERVES: 50-56
YIELD: 14 quarts
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash jars in hot soapy water. Rinse well.
  • Turn oven to 250 degrees. Place jars upside down in 9X13 pan and place in oven. Pour hot water around the jars, about an 1 1/2 inchs.
  • In water bath canner, add water half full.
  • Place rack on the canner above the water. Put lid on and heat.
  • In large stock pot mix lemon juice, sugar, pineapple juice, orange jello and hot water. Stir until dissolved.
  • Heat moderate heat until hot, add apricots and gently stir until hot.
  • Heat seals in a separate saucepan of hot water.
  • Fill hot jars leaving 2 inches of head room. Use a knife blade to go on each side of jar to eliminate air pockets.
  • Wipe rim and sides of jar with a clean hot wet cloth. Place seal on jar and screw on ring tight. Place in the rack in canner.
  • Do this with each jar. I like to load the apricots and top off with hot syrup.
  • Lower rack into canner, place lid. When water comes to a rolling boil over the jars, time for 20 minutes. Lift out rack.
  • and place jars carefully on towelled counter out of drafts. When you hear the "pop" the jars have sealed.
  • You may also turn them upside down and leave them. They will seal from the pressure also.
  • You may freeze the additional syrup in ice cups and add to lemonade or ice tea.
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