Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Do not dip and peel nectarines as for peaches. Match processing to pack style, jar size, and altitude; do not use larger jars.
Processing details
- Method
- Boiling Water
- Pack style
- Hot_or_raw
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1/2 inch
- Processing time
- Hot pints 20/25/30/35; hot quarts 25/30/35/40; raw pints 25/30/35/40; raw quarts 30/35/40/45 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the National Center for Home Food Preservation source exactly.
Canning timeline
- Prepare the canner, jars, and ingredients.
- Wash ripe nectarines without peeling, cut in halves or slices, remove pits, prevent darkening, and follow one complete tested pack method.
- Fill pints or quarts, leaving 1/2 inch headspace.
- Hot pints 20/25/30/35; hot quarts 25/30/35/40; raw pints 25/30/35/40; raw quarts 30/35/40/45 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed for 12 to 24 hours and check seals.
Equipment
Boiling-water canner, paring knife, saucepan, jar lifter, and pint or quart jars.
Visual method guide
- Prepare: Select sound fruit or vegetables and measure exactly.
- Pack: Hot or raw pack; remove air bubbles and maintain 1/2 inch headspace.
- Process: Boiling-water canning; use the schedule for your altitude.
- Cool: Keep jars upright and undisturbed before testing seals.
Safety essentials
Do not dip and peel nectarines as for peaches. Match processing to pack style, jar size, and altitude; do not use larger jars.
About this recipe
Nectarines, Halved or Sliced is a tested NCHFP home-canning recipe using hot or raw pack and boiling-water canning.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot or raw pack
- Jar size
- Pints or quarts
- Headspace
- 1/2 inch
Read the authoritative source completely before processing.
Altitude and processing schedule
Hot pints 20/25/30/35; hot quarts 25/30/35/40; raw pints 25/30/35/40; raw quarts 30/35/40/45 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Nectarines, Halved or Sliced — NCHFP
Ingredients
- 17 1/2 lb ripe mature nectarines average for a 7-quart canner load
- water, apple juice, white grape juice, or very light, light, or medium syrup for packing fruit
- ascorbic acid solution to prevent darkening
Equipment
- Boiling-water canner
Directions
- Wash nectarines, halve, remove pits, and slice if desired. Nectarines are not dipped in hot water or peeled like peaches. Hold prepared fruit in ascorbic acid solution to prevent darkening.
- For hot pack, place drained fruit in syrup, water, or juice and bring to a boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Hot pack gives better quality.
- For raw pack, fill jars with raw fruit cut side down and add hot water, juice, or syrup, leaving 1/2-inch headspace.
- Boiling-water process hot-pack pints 20/25/30/35 minutes and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints process 25/30/35/40 and quarts 30/35/40/45 minutes.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve chilled, spoon over yogurt or oatmeal, or use in cobblers, crisps, and sauces.
Frequently asked questions
Can I change the ingredients or process?
Only make changes expressly permitted by the authoritative source. Do not dip and peel nectarines as for peaches. Match processing to pack style, jar size, and altitude; do not use larger jars.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours using a new lid and the complete tested process if current food-safety guidance permits.
How this recipe compares
Nectarines are not peeled; hot pack is preferred for quality and uses shorter processing than raw pack.
Troubleshooting
Handle ripe fruit gently, prevent darkening after cutting, and do not mix a raw-pack preparation with a hot-pack schedule.
Discard any jar that leaks, bulges, spurts, is moldy, or otherwise shows spoilage. Never taste food to determine safety.
Source & provenance
National Center for Home Food Preservation: Nectarines, Halved or Sliced. National Center for Home Food Preservation tested fruit-canning guidance.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: July, August, September
How much of the main ingredient should I grow?
25–50 lb of Tree fruit per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.