• Prepare and set up your canning supplies.
• Measure 6 cups water and 1 cup of honey into a large stockpot.
• Weigh apricots and remove pits for canning.

Cold Pack Canning

• Set honey and water on to boil.
• Stuff apricots into pint jars until full, leaving 1 inch headspace
• When honey syrup boils, ladle into apricot-filled jars.
• Fill jars with hot syrup, leaving 1 inch of head space.
• Twist jars back and forth to remove air bubbles.
• Wipe the rims of your jars, adding lids and bands.
• Process according to your altitude.

Hot Pack Canning

• Place pitted apricots into the cold water and honey.
• Bring syrup and apricots to a rolling boil on the stove.
• Carefully transfer hot apricots to jars, leaving 1 inch headspace.
• Cover hot fruit with syrup from the pot, being sure to leave 1 inch headspace.
• Twist each jar back and forth to remove trapped air bubbles.
• Wipe the jar's rim and add canning band and lid.
• Process according to your altitude.