Apricot Extravaganza is almost here

Even with the drought & the horrible wildfires in Colorado right now, the apricot trees are in full swing!  The branches are so full they look like they are going to break from the weight.  Within the next two weeks will be the time to pick & preserve.  So I thought that I would do a little research to prepare myself.  And I thought that I would share my findings with you all.

I recently learned that apricot trees are mass producers every four years.  So this won't happen again until 2016.  Apricot Trees are such a great addition to your landscaping.  You can train them to espalier (refer back to my posting to learn about the age old technique).  Or if you have room let it grow in a nice roomy spot.  They tend to be low sprawlers kinda like an octopus!  I actually heard about an apricot tree outside of Grand Junction, CO that is the most photographed tree - it is an apricot tree & it is called the octopus.  I am still trying to locate this tree!!  If any of you do know - contact me.  I will update this post as soon as I find it :)

Ways to preserve apricots:

Freeze

Dry

Can
Fresh

I prefer to Can them because I don't have the freezer space and drying them can be difficult to get them just right!  Here are some of the recipes that I am going to try.  Any of these are easy to google.  I will post the ones that I end up using.  I am really intrigued with the Vinegar one because you actually let it ferment using honey.  I will post the recipe that I found for that because it was kinda difficult to locate on the internet.

Apricot Butter
Apricot Jam
Apricot Conserves
Apricot Preserves
Apricot Puree
Canned Apricots
Apricot Vinegar
Apricot Chutney
Apricot Juice
Apricot Mustard
Apricot Wine




Etruria Apricot Vinegar sells for $19.99 at chefshop.com

Now you can make your own for practically nothing!!

Apricot Vinegar (any fruit can be used)

1. Chop up your fruit to help ferment quicker but don't puree.
2. Include trimmings and peels.  Even bruised or overripe fruit is ok.
3. Make Sugar Water: 1/4 c Honey to 1 quart water
4. Fill Mason jar halfway with fruit.
5. Cover with Sugar water to fill the jar.  Cover jar with some fabric so it can vent. Keep out of the sun.
6. After about a week when liquid darkens, strain out fruit.
7. Ferment vinegar for 3-4 weeks, stirring periodically.
8. Enjoy.  Bottle it & keep in the pantry.