If you're unfamiliar with the boiling-water canning method of preserving foods, you'll want to check out this book for detailed instructions (do not attempt canning if you don't have proper instructions).

1. Immerse the apricots in a pan of gently boiling water for 20 to 30 seconds. Immediately remove the apricots from the water and remove their skins using a small sharp knife or your fingers, if they come easily. Leave to cool.

2. Put the sugar, lemon juice, and water in a saucepan over low heat, stirring, until the sugar has dissolved. Bring to a boil.

3. Add the apricots to the syrup, in batches, if necessary, and poach for 10 minutes.

4. Using a slotted spoon, immediately transfer the apricots to two warm, sterilized 5-cup jars. Slit the vanilla beans lengthwise with a knife and add two halves to each jar.

5. When all the apricots have been removed from the pan, boil the syrup for 5 minutes. Pour into prepared jars to within 1/2 inch of the top. Swirl the jars to expel any air bubbles and seal them. Process in a boiling water canner.