Canned Apricot Juice Recipe
Since we already love to consume winter vegetables, I do not make an effort to carry all summer vegetables to winter. I freeze or canned a few vegetables just to diversify the tables in the winter. But the situation is a little different when it comes to drinks. We love the taste of fresh summer fruit in the middle of winter. I try to prepare as many drinks as possible, whether frozen or canned, from the summer.
Apricot juice is one of them. When I was little, my grandmother used to make apricots from the garden every year. Apricots are plentiful on the stalls this year. I thought maybe you would like to add it to your winter preparations for a change. I used the amount of sugar according to my own apricots and my taste. Since the amount of sugar in each apricot will not be the same, I recommend you to adjust it by taste.
Since it will be diluted and drunk later, it should be a little more sugary than normal. In short, do not forget to consider the share of water addition. If you are not good at estimating, take a small amount in a glass, dilute it and taste it that way.
- 2 kg of fresh apricots,
- 1.5 cup of sugar.
- Wash and drain apricots,
- Remove the seeds and cut into half,
- Place them into a deep pan,
- Cook until soft,
- Place a drainer over another pan,
- Pour the apricots in the drainer,
- Drain, pressing with a spatula (until only the peels and large fibers stay),
- Add sugar to the apricot puree and cook until melts,
- Scoop the mixture into the jars,
- Seal the jars tight,
- Place the jars into a pressure canner or pressure cooker and cover with hot water,
- Cover the lid and cook for 3-5 mins after the steam comes out,
- Remove the jars from water and dry with a towel,
- Turn the jars upside down and set aside overnight,
- Keep in a cool place away from sun.