Canned Nectarines

Gather

Ingredients

• Ripe, mature nectarines (about 17½ lb per 7-quart load or 11 lb per 9-pint load)
• Water, apple juice, white grape juice, or very light, light, or medium canning syrup
• Ascorbic-acid solution to prevent darkening

Preserve

Instructions

1. 01

   Wash ripe nectarines, halve them, remove the pits, and slice if desired. Do not blanch or peel nectarines; hold the prepared fruit in an ascorbic-acid solution to control darkening.

2. 02

   Bring water, apple juice, white grape juice, or prepared very light, light, or medium syrup to a boil for the packing liquid.

3. 03

   For a hot pack, bring the drained fruit and packing liquid to a boil. Place halves cut-side down in hot jars and cover with the hot liquid, leaving 1/2-inch headspace.

4. 04

   For a raw pack, arrange uncooked fruit cut-side down in hot jars and add boiling packing liquid. Keep 1/2-inch headspace, remove bubbles, clean the rims, and apply lids.

5. 05

   At 0-1,000 ft, boiling-water process hot-pack pints for 20 minutes and quarts for 25 minutes; process raw-pack pints for 25 minutes and quarts for 30 minutes. Increase the time.
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