APRICOTS

Updated September 15, 2025

Preserved Fruit (General Directions)

Yield: Approximately 1 quart requires an average of 2 ¼ pounds of fruit.

Ingredients

Firm, well-colored, mature fruit (of ideal eating quality)
Water (for boiling dip or syrup, if used)

Preparation

Select Fruit: Choose firm, mature fruit of high quality, suitable for fresh eating.
Optional Skin Removal:
- You may use a boiling water dip to loosen skins and peel fruit.
- Alternatively, leave skins on. If keeping skins, wash fruit thoroughly.
Packing Method: Use either a hot pack or raw pack method.
Processing Time: Follow the same processing time as for peaches.

Notes

The boiling water dip and skin removal step is optional—based on preference.
Suitable for canning a variety of firm fruits (example: nectarines).

Recipes | C

CHERRIES –WHOLE (Sweet or Sour)

Canned Cherries Yield: Approximately 2 ½ pounds of cherries per quart Ingredients Fresh, bright, uniformly colored cherries (mature, ideal for...

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FRUIT PUREES (of any fruit except figs and tomatoes)

Canned Fruit Purée Yield: Varies by fruit type Ingredients Fresh fruit (stemmed, washed, drained, peeled, and pitted as necessary) 1...

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GRAPEFRUIT AND ORANGE SLICES

Canned Citrus Sections (Oranges & Grapefruit) Yield: Approximately 2 pounds of fruit per quart Ingredients Firm, mature, sweet oranges and/or...

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NECTARINES – HALVED OR SLICED

Canned Nectarines Yield: Approximately 2 ½ pounds of fruit per quart Ingredients Ripe, mature nectarines (ideal quality for fresh eating...

Recipes | Fruits

PLUMS – HALVED OR WHOLE

Canned Plums Yield: Approximately 2 pounds of plums per quart Ingredients Deep-colored, mature plums (ideal for fresh eating or cooking)...

Recipes | Fruits

PEACHES – HALVED OR SLICED

Canned Peaches Yield: Approximately 2 ½ pounds of peaches per quart Ingredients Ripe, mature peaches (high quality for fresh eating...

Recipes | Fruits

PEARS – HALVED

Canned Pears Yield: Approximately 2 ½ pounds of pears per quart Ingredients Ripe, mature pears (ideal for fresh eating or...

Recipes | Fruits

RHUBARB – STEWED

Canned Rhubarb Yield: Approximately 1 ½ pounds of rhubarb per quart Ingredients Young, tender, well-colored rhubarb stalks (spring or late...

Recipes | C

CHICKEN OR RABBIT

Canned Chicken or Rabbit Yield: Varies by meat type and jar size Ingredients Freshly killed, dressed chicken (large chickens preferred...

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CHILE CON CARNE

Ingredients 3 cups dried pinto or red kidney beans 5 ½ cups water 5 teaspoons salt, divided 3 pounds ground...

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TOMATO JUICE

Canned Tomato Juice Yield: Approximately 3 ¼ pounds of tomatoes per quart Ingredients Fresh, ripe tomatoes (washed, stems removed, trimmed...

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TOMATO JUICE AND VEGETABLE JUICE BLEND

Canned Tomato–Vegetable Juice Blend Yield: About 22 pounds of tomatoes per canner load of 7 quarts(with up to 3 cups...

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ASPARAGUS – SPEARS OR PIECES

Canned Asparagus Yield: Approximately 3 ½ pounds asparagus per quart Ingredients Tender, tight-tipped asparagus spears (4–6 inches long) ½ teaspoon...

Recipes | F

FISH (Blue, mackerel, salmon, steelhead, trout, and other fatty fish except tuna)

Canned Fish (Salmon and Similar Varieties) Yield: Varies by fish size and jar count Ingredients Freshly caught fish (eviscerated within...

Recipes | G

GROUND OR CHOPPED MEAT (Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)

Canned Sausage or Ground Meat Yield: Varies by meat type and jar size Ingredients Fresh, chilled meat (beef, pork, or...

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KING AND DUNGENESS CRAB MEAT (It is recommended that blue crab meat be frozen for best quality)

Canned Crab Yield: 6 ounces crab meat per half-pint jar 12 ounces crab meat per pint jar Ingredients Live crabs...

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MEAT STOCK (BROTH)

Canned Meat Broths (Beef, Chicken, or Turkey) Yield: Varies depending on carcass size and amount of meat Ingredients For Beef...

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SMOKED FISH (Salmon, rockfish and flatfish (sole, cod, flounder) and other fish)

Canned Smoked Fish Yield: Varies by fish type and jar size Ingredients Lightly smoked fish (cut into jar-size pieces) 4...

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STRIPS, CUBES OR CHUNKS OF MEAT (Bear, Beef, Lamb, Pork, Sausage, Veal, Venison)

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TUNA

Canned Tuna Yield: Varies by fish size and jar type Ingredients Fresh tuna (kept on ice until ready to process)...

Recipes | T

TOMATOES – CRUSHED (with no added liquid)

Canned Crushed Tomatoes Yield: Approximately 2 ¾ pounds of tomatoes per quart Ingredients Fresh, ripe tomatoes (washed, stemmed, blemishes removed)...

Recipes | B

BEANS OR PEAS – SHELLED, DRIED (All varieties)

Canned Dry Beans or Peas Yield: Approximately ¾ pound of dry beans or peas per quart Ingredients Mature, dry beans...

Recipes | T

TOMATOES – WHOLE OR HALVED (Packed in water)

Canned Whole or Halved Tomatoes (in Water) Yield: Approximately 3 pounds of tomatoes per quart Ingredients Fresh, ripe tomatoes (washed...

Recipes | T

TOMATOES – WHOLE OR HALVED (Packed raw without added liquid)

Canned Whole or Halved Tomatoes (Raw Pack, No Added Liquid) Yield: Approximately 3 pounds of tomatoes per quart Ingredients Fresh,...

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STANDARD TOMATO SAUCE

Canned Tomato Sauce Yield: Thin sauce: ~5 pounds tomatoes per quart Thick sauce: ~6 ½ pounds tomatoes per quart Ingredients...

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Clams

Canned Clams Yield: Varies by size and type of clams Ingredients Live clams Water 1 teaspoon salt per quart (for...

Recipes | A

APPLESAUCE

Ingredients Apples (about 3 pounds per quart jar) – choose sweet, juicy, crisp varieties Optional: 1–2 pounds tart apples for...

Recipes | A

APPLES – SLICED

Ingredients Apples (about 2 ¾ pounds per quart jar) – choose juicy, crisp, sweet-tart varieties 1 pint water or very...

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CARROTS – SLICED OR DICED

Canned Carrots Yield: Approximately 2 ½ pounds per quart Ingredients Fresh, small carrots (1–1 ¼ inches in diameter preferred; larger...

Recipes | B

BEETS

Canned Beets Yield: Approximately 3 pounds per quart Ingredients Fresh beets (1–2 inches in diameter preferred) 1 teaspoon salt per...

Recipes | B

BEANS, SNAP AND ITALIAN-PIECES (Green and wax)

Canned Green Beans (Snap Beans) Yield: Approximately 2 pounds per quart Approximately 1 pound per pint Ingredients Fresh, filled but...

Recipes | B

BEANS, FRESH LIMA – SHELLED

Canned Fresh Shelled Beans Yield: Approximately 4 pounds of beans per quart Ingredients Well-filled pods with green seeds (discard insect-damaged...

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BEANS, DRY, WITH TOMATO OR MOLASSES SAUCE

Canned Baked Beans (Tomato or Molasses Sauce) Yield: Approximately ¾ pound dried beans per quart Ingredients Mature, dry beans or...

Recipes | T

TOMATOES – WHOLE OR HALVED (Packed in tomato juice)

Canned Whole or Halved Tomatoes Yield: Approximately 3 pounds of tomatoes per quart Ingredients Fresh, ripe tomatoes (washed, blemishes removed)...

Recipes | B

BERRIES – WHOLE

Canned Berries (Assorted Types) Suitable Fruits:Blackberries, blueberries, currants, dewberries, elderberries, gooseberries, huckleberries, loganberries, mulberries, raspberries. Yield: An average of 1...

Recipes | S

SPAGHETTI SAUCE WITHOUT MEAT

Canned Spaghetti Sauce Without Meat Yield: About 9 pints Ingredients 30 pounds ripe tomatoes 1 cup chopped onions 5 cloves...

Recipes | S

SPAGHETTI SAUCE WITH MEAT

Canned Spaghetti Sauce with Meat Yield: About 9 pints Ingredients 30 pounds ripe tomatoes (prepared as for Spaghetti Sauce Without...

Recipes | P

POTATOES, WHITE – CUBED OR WHOLE

Canned White Potatoes Yield: Approximately 5 pounds per quart Ingredients Fresh, mature white potatoes (small to medium size, 1–2 inches...

Recipes | P

POTATOES, SWEET – PIECES OR WHOLE

Canned Sweet Potatoes (Pieces Only) Yield: Approximately 2 ½ pounds per quart Ingredients Fresh, small to medium-sized sweet potatoes (mature,...

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SUCCOTASH

Canned Corn and Lima Beans (Succotash) Yield: About 7 quarts 15 pounds unhusked sweet corn (≈ 3 quarts cut kernels)...

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SPINACH AND OTHER GREENS

Canned Greens Yield: Approximately 4 pounds per quart Ingredients Freshly harvested greens (spinach, collards, kale, mustard, turnip greens, or similar)...

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SOUPS (Vegetable, dried bean or pea, meat, poultry, or seafood)

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