How to Make Balsamic Pickled Apricots; Canning

Emmaline’s family loves all things pickled. My family tends to enjoy the sweet side of canning a little more so when she shared this recipe for balsamic pickled apricots with me I have to admit I was a little skeptical. I still wouldn’t just eat these straight out of a jar but on a baguette, it is very tasty. If you are a fan of balsamic vinegar, you will love these. The vinegar is the base flavor with the sweetness of the grape juice and apricots mellowing the taste and adding to the flavor.

#wisdompreserved #emmalinehoffmeister #marieoverton #canning #waterbathcanning #apricots #pickled #foodpreservation #prepper #foodstorage #apricot #canningrebels

🛒 Like what you see in this post? Shop for the items here: https://amzn.to/3g9mpcp

🎬 Subscribe for more videos teaching you about the lost arts: https://www.youtube.com/c/WisdomPreserved?sub_confirmation=1

🎬 Watch out most recent videos: https://www.youtube.com/c/WisdomPreserved/videos

📝 This post on our website: https://wisdompreserved.life/how-to-make-balsamic-pickled-apricots-canning/

Canning Basics: Water Bath Canner https://youtu.be/SeCt59xEC2Q
Canning Basics: How Altitude Affects Processing Time https://youtu.be/e19jp8KumJA

Ingredients:
Makes: 5 half-pints

1 Cup White or Dark Balsamic Vinegar
½ Cup 100% Juice (Grape)
½ Cup Honey
½ Cup Water
2 3-inch sticks of Cinnamon
6 Whole Cloves
2 pounds Ripe Apricots
Preparation:
Prepare your water bath canner by filling it about halfway full with water and place it on the stove on medium heat.

Place your jars in the oven to heat up at 250 degrees Fahrenheit.

Make the Balsamic Pickled Apricots Syrup:
In a medium stainless-steel, enamel, or nonstick heavy saucepan combine vinegar, juice, honey, water, cinnamon, and cloves. Bring to a boil. Reduce heat. Simmer, uncovered, for 5 minutes. Remove from heat.

Cut each apricot in half and remove the pit. Cut each half in half again to make apricot quarters. Pack apricots into hot half-pint canning jars, leaving a ½ inch headspace.

Pour hot syrup through a strainer over apricots, leave a ½ inch headspace. Wipe jar rims; adjust lids and screw bands finger-tip tight.

Process the Jars of Pickled Apricots:
Place the filled jars into the water bath canner. Make sure the water covers the jars by at least 1 to 2 inches. Adjust heat to medium-high, cover the water canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Adjusting processing time for your altitude.

If you are unsure how to use a water bath canner, check out our canning basics video.

Once the jars are done processing turn off the heat and remove the cover. Remove the jars from the water bath and place them spaced out on a towel on the counter. Cool 12 to 24 hours. Check seals. Label and store jars.

ALTERNATIVE: Balsamic Pickled Plums
Plums can be given the same treatment as the apricots in this recipe.

---------- SOCIAL ----------
📝 Website: https://wisdompreserved.life
👥 Facebook: https://www.facebook.com/wisdompreserved
📸 Instagram: https://www.instagram.com/wisdompreserved/
🔴 Pinterest: https://www.pinterest.com/wisdompreserved/_saved/
💲 Shop for some of our favorite products with us: https://amzn.to/2SpNM8C

Intro: (00:00)
What we are making: (00:11)
Prepare and Simmer Syrup: (00:25)
Wash, Pit, and Quarter Apricots: (02:46)
Test Vinegar Syrup: (03:46)
Fill Jars: (04:30)
Process Jars in Water Bath Canner: (12:00)
Remove Jars from the Water Bath Canner: (12:30)
Outro: (13:13)

Music: Communicator, by Reed Mathis (Country and Folk Music)
Free music from YouTube, no attribution required.

🛒 Note: Some of the links in our video posts or on our website are affiliate links. This means if you click on the link and purchase the item, we will receive an affiliate commission at no extra cost to you. All opinions remain our own.