Apricots

These won a red ribbon at the 2012 Tillamook County Fair!

Apricots
First - put your lids in a saucepan, cover with water, place on stovetop, turn heat to low.  You want them to heat up - but not boil.
Make sure your fruit is clean.  Apricots do not get peeled.   Cut each apricot in half around the pit.  Twist to pull apart.  Remove pit.  Stack in clean canning jars.  Really pack them in there, leaving 1 inch headspace.  Fill jar to 1/4 inch headspace with boiling syrup of your choice.  I used a light syrup which is a 2 cup sugar to 4 cup water ratio. 
Wipe top of jar to remove any excess fruit or syrup.  Place your hot lid on jar, screw on band tightly.  Place jars in hot water bath canner, making sure water is covering the tops of your jars.  Cover.  When the water comes to a boil, start your timer.  You may also be able to turn down the heat a little as well.  You just want a nice gentle boil - not the water all over your stovetop. :)  Process for 20 minutes/pints OR 25 minutes/quarts.
When jars are cool the next day, check to make sure your jars sealed.  Remove bands and wash both bands and jars in hot soapy water.  Dry and label your lid.  Putting the band back on is a personal preferance.  Some people do it - some do not.