Canned Apricots
| Apricots, | 1½ dozen |
| Sugar | |
| Water, | 1 cup |
The apricots are so much smaller than peaches that one dozen, mother said, should just fill a pint jar, but, to be on the safe side, she would let Adelaide prepare eighteen. Mother also said she was surprised that more people did not can this fruit, it was of such a rich and delicate flavor.
Adelaide washed and wiped each apricot thoroughly, cut it in halves and removed the stone. After weighing the apricots she put them in the saucepan and added one-third their weight in sugar and one cup of water.
Placing the saucepan over the fire, Adelaide let the fruit come slowly to the boiling point, stirring frequently with a wooden spoon to prevent burning. After they had boiled gently twenty minutes (Adelaide stirred all the time being very careful not to break the apricots) she filled the sterilized pint jar at once.
Adelaide picked the apricots out with a silver fork and placed them in the jar first, then she poured in the juice so that it overflowed. Using a silver knife, she inserted it between the fruit and the jar, to let all air bubbles rise to the top and break. Next she placed a new rubber, which had been dipped in boiling water, on the jar smoothly, sealed quickly and stood the jar upside down out of the way of any draft.
In the morning the jar was carefully inspected to see that it did not leak, and Adelaide used a damp cloth to wipe away all stickiness. After pasting on the label she stored the jar away in the preserve closet.