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Canning Nectarines
Preserve summer nectarines at their peak with this tested USDA recipe. The hot pack method keeps the fruit tender and flavorful, and since nectarines don't need peeling, this is one of the easiest stone fruit canning projects for your pantry.
👥 56 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 30 min🔥 Cook: 15 min👤 Ashley Adamant📖 creativecanning
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●spatula
📝 Preparation Steps
1
Prepare equipment: Get your water bath canner heating. Wash jars in hot soapy water and keep hot. Prepare lids according to manufacturer's instructions.
2
Prepare nectarines: Wash nectarines thoroughly. Cut in half along the seam and remove pits. Slice if desired (no need to peel). Place cut fruit in ascorbic acid solution to prevent darkening.
nectarines (as purchased)18 lbs
3
Make syrup: Combine sugar and water in a large pot. Bring to a boil, stirring until sugar dissolves. Keep hot.
4
Hot pack: Drain nectarines and place in the hot syrup. Bring to a boil. Pack hot fruit into hot jars, layering halves cut-side down, leaving ½ inch headspace.
nectarines (as purchased)18 lbs
5
Add liquid: Ladle hot syrup over fruit, maintaining ½ inch headspace. Remove air bubbles with a bubble remover or spatula.
6
Seal jars: Wipe jar rims clean. Place lids and screw bands on fingertip-tight.
7
Process: Place jars in boiling water bath canner. Water should cover jars by 1-2 inches. Bring to a rolling boil and process pint jars for ⏱️ 20 minutes or quart jars for ⏱️ 25 minutes (for elevations under 1,000 feet). See altitude adjustments in notes.
8
Cool: Remove jars from canner and let cool on a towel for ⏱️ 12-24 hours. Check seals. Store sealed jars in a cool, dark place.
Nutrition Facts
calories
99 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
2 g
sugar Content
21 g
sodium Content
27 mg
protein Content
2 g
carbohydrate Content
23 g
saturated Fat Content
0.05 g
unsaturated Fat Content
0.13 g
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