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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Nectarines

Fruits

nectarines in a canning jar

Canning Nectarines

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Quantity

An average of 17½ 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 2½ pounds per quart.

Quality

Choose ripe fruit ideal for eating fresh or cooking.

Procedure

  1. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution.
  2. Prepare and boil syrup (see preparing and using syrups) or pack in water, apple juice, or white grape juice.

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 ½ inch headspace. Place halves in layers, cut side down.

Recommended process

Raw pack

Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended process

See also: pressure canner process times for fruit.

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