Apricots

Apricot Season has arrived! First pick fell May 30, 2016 in the wind.

Saturday June 4, 2016- first attempt at canning apricots (6 pints). I tried to skip the ascorbic acid/ lemon bath soak while preparing an entire batch and I put them straight in the juice (50% diluted apple juice) for holding. They got too mushy and by the end of canning were almost a puree. A good use for them is to mix into plain yogurt as flavoring. Next year tip: cut all apricots first and hold in ascorbic acid bath. Start heating canner/bottles and juice about 1/2 or 3/4 way through cutting.

We have dried 2 batches (about 1 gallon bag) in the sun using a mesh enclosed food dryer with plastic trays. 100+ degree weather (Fahrenheit); took 5 days for the first batch, second batch is still on.

We've done multiple batches of fruit leather in indoor dehydrator. 16+ trays at present.

One dryer full (gallon bag) of dried apricots using indoor dehydrator.

Made freezer jam today. Had less sugar pectin (1/2 box) that needed using so I used that with 1/8 cup sugar mixing straight into purred apricots (4 cups) mixed with 2-4 tablespoons lemon juice (just dumped, didn't measure) and heated slightly on the stove. I pureed the apricots hoping it would set more evenly and because they were in rough shape with bird pecks (cut out of course), bruising from the wind pushing them into the branches, and a few overripe from late picking. Mixed in 4 tablespoons + 1.5-2 teaspoons black chia seeds off the heat to help thicken. Used immersion blender to chip seeds for improved texture. So far it is like a thick sauce, but here's to hoping chilling will help it set and the small amount of pectin will contribute a bit of texture. Our 3 year old loves the taste!