Nectarines, Halved or Sliced — NCHFP
Tested NCHFP home-canning directions for ripe nectarines, halved or sliced.
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.
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Recipe Notes
Safety status: tested. Raw packs make poor-quality nectarines; NCHFP recommends hot pack for quality. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/nectarines-halved-or-sliced/