Canned Nectarines - Halved or Sliced

Recipe courtesy of University of Georgia National Center for Home Food Preservation
www.uga.edu/nchfp/how/can_02/nectarine_sliced.html

Quantity
An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

Quality
Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure
Wash fruit. Cut in half, remove pits and slice if desired. (Nectarines are not dipped in hot water or peeled like peaches.) To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack nectarines in water, apple juice, or white grape juice. Raw packs make poor quality nectarines.

Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.

Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving 1/2-inch headspace.

Adjust lids and process.