{"id":129,"date":"2013-07-19T20:13:00","date_gmt":"2013-07-19T20:13:00","guid":{"rendered":"http:\/\/leapphotography.com\/blog\/balsamic-pickled-apricots-boise-photographer-home-canning\/"},"modified":"2016-07-26T22:31:40","modified_gmt":"2016-07-26T22:31:40","slug":"balsamic-pickled-apricots-boise-photographer-home-canning","status":"publish","type":"post","link":"http:\/\/leapphotography.com\/blog\/2013\/07\/balsamic-pickled-apricots-boise-photographer-home-canning\/","title":{"rendered":"Balsamic Pickled Apricots:  Home Canning | Boise Food Photographer"},"content":{"rendered":"<div style=\"text-align: center;\">It&#8217;s been about a year since my last food blog.\u00a0 Around my house, it&#8217;s canning season, so I thought it would be a good time to present a new recipe.\u00a0 This one is extremely easy and it&#8217;s for all the home canning enthusiasts out there.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><u><b>What you need:<\/b><\/u><\/div>\n<div style=\"text-align: center;\">1 cup&#8211;white balsamic vinegar<\/div>\n<div style=\"text-align: center;\">1\/2 cup&#8211;sweet vermouth<\/div>\n<div style=\"text-align: center;\">1\/2 cup&#8211;honey<\/div>\n<div style=\"text-align: center;\">1\/2 cup&#8211;water<\/div>\n<div style=\"text-align: center;\">2 &#8211;3&#8243; sticks of cinnamon, broken<\/div>\n<div style=\"text-align: center;\">6&#8211;whole cloves<\/div>\n<div style=\"text-align: center;\">2 pounds&#8211;ripe apricots<\/div>\n<div style=\"clear: both; text-align: center;\"><b><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_100_IMG_26961.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_100_IMG_2696.jpg\" width=\"640\" height=\"456\" border=\"0\" \/><\/a><\/b><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 1:<\/b><\/div>\n<div style=\"text-align: center;\">For syrup:\u00a0 In a medium stainless steel saucepan combine vinegar, vermouth, honey, water and cinnamon.\u00a0 Bring to a boil.\u00a0 Reduce heat and simmer, uncovered for 5 minutes.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\">Remove from heat and let stand for 30 minutes.\u00a0 Make sure to Remove cloves &amp; cinnamon sticks.\u00a0 (I place mine in a tea diffuser while cooking to make for a quick and easy removal)<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><span style=\"font-size: x-small;\"><i>\u00a0<\/i><\/span><\/div>\n<div style=\"text-align: center;\"><span style=\"font-size: x-small;\"><i>(I forgot to take a picture of the mixture in the saucepan.\u00a0 Here&#8217;s a photo of the mixture&#8211;right before step 7)<\/i><\/span><\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_103_IMG_27041.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_103_IMG_2704.jpg\" width=\"640\" height=\"452\" border=\"0\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 2:<\/b><\/div>\n<div style=\"text-align: center;\">-Fill large stock pot with water and bring water to a boil.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\">-Blanch Apricots:\u00a0 Carefully submerge scored apricots into boiling water for 30 to 60 seconds.\u00a0 Immediately transfer hot apricots to a bowl of ice water.<\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_101_IMG_27021.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_101_IMG_2702.jpg\" width=\"640\" height=\"434\" border=\"0\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_102_IMG_26971.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_102_IMG_2697.jpg\" width=\"640\" height=\"434\" border=\"0\" \/><\/a><\/div>\n<p>&nbsp;<\/p>\n<div style=\"clear: both; text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>\u00a0Step 3:\u00a0<\/b><\/div>\n<div style=\"text-align: center;\">When apricots are cool enough to handle, remove and discard the skins<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 4:<\/b><\/div>\n<div style=\"text-align: center;\">Cut each apricot in 1\/2 and remove the pit.<\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_104_IMG_27091.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_104_IMG_2709.jpg\" width=\"640\" height=\"434\" border=\"0\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>\u00a0Step 5:<\/b><\/div>\n<div style=\"text-align: center;\">Return the vinegar &amp; vermouth solution to boiling <i>(Sorry no picture)<\/i><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>\u00a0Step 6:<\/b><\/div>\n<div style=\"text-align: center;\">Pack apricot halves into hot sterilized canning jars&#8230;.leaving 1\/2 of head space.<\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_105_IMG_27111.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_105_IMG_2711.jpg\" width=\"434\" height=\"640\" border=\"0\" \/><\/a><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 7:\u00a0\u00a0<\/b><\/div>\n<div style=\"text-align: center;\">Pour hot syrup over the apricots to cover&#8230;maintaining the 1\/2 head space.<\/div>\n<div style=\"text-align: center;\">Remove air bubbles with a knife.\u00a0 Wipe jar rims and adjust lids.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 8:<\/b><\/div>\n<div style=\"text-align: center;\">Process jars in a hot water bath for 10 minutes.\u00a0 (start timing when your water returns to a boil)<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\"><b>Step 9:<\/b><\/div>\n<div style=\"text-align: center;\">Remove Jars from the water bath.\u00a0 Let cool on wire rack.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"text-align: center;\">And here it is&#8230;the finished product.<\/div>\n<div style=\"text-align: center;\"><\/div>\n<div style=\"clear: both; text-align: center;\"><a style=\"margin-left: 1em; margin-right: 1em;\" href=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_106_IMG_27191.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/leapphotography.com\/blog\/wp-content\/uploads\/2013\/07\/BOISE-PHOTOGRAPHER_HOME-CANNING_106_IMG_2719.jpg\" width=\"640\" height=\"434\" border=\"0\" \/><\/a><\/div>\n<div style=\"text-align: center;\">The seed like item you see in the broth is actually an apricot kernel.\u00a0 It&#8217;s extracted from the inside of the apricot pit and tastes like a bitter almond.\u00a0 This is a slight modification from the above recipe.\u00a0 my husband and I chose to add 1 apricot kernel (chopped up) to the each jar&#8230;.a little trick we picked up from making jam and marmalade&#8217;s recipes in the <a href=\"http:\/\/bluechairfruit.com\/\"><span style=\"color: #38761d;\">Blue Chair <\/span><\/a>Jam cookbook.<\/div>\n<p><span style=\"border-radius: 2px; text-indent: 20px; width: auto; padding: 0px 4px 0px 0px; text-align: center; font: bold 11px\/20px 'Helvetica Neue',Helvetica,sans-serif; color: #ffffff; background: #bd081c  no-repeat scroll 3px 50% \/ 14px 14px; position: absolute; opacity: 0.85; z-index: 8675309; display: none; cursor: pointer; top: 308px; left: 325px;\">Save<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s been about a year since my last food blog.\u00a0 Around my house, it&#8217;s canning season, so I thought it would be a good time to present a new recipe.\u00a0 This one is extremely easy and it&#8217;s for all the home canning enthusiasts out there. What you need: 1 cup&#8211;white balsamic vinegar 1\/2 cup&#8211;sweet vermouth [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1094,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[21,20],"tags":[85,112,113],"class_list":["post-129","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-home-canning","category-recipes-we-like","tag-commercial-photography","tag-food-photography","tag-home-canning"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Balsamic Pickled Apricots: Home Canning | Boise Food Photographer - BLOG | Leap Photography<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/leapphotography.com\/blog\/2013\/07\/balsamic-pickled-apricots-boise-photographer-home-canning\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Balsamic Pickled Apricots: Home Canning | Boise Food Photographer - BLOG | Leap Photography\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s been about a year since my last food blog.\u00a0 Around my house, it&#8217;s canning season, so I thought it would be a good time to present a new recipe.\u00a0 This one is extremely easy and it&#8217;s for all the home canning enthusiasts out there. 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