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.

Table 1. Recommended process time for Nectarines, halved or sliced in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pints 
Quarts
20 min
25
25 
30
30
35
35
40
Raw Pints 
Quarts
25
30
30
35
35
40
40
45

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and
Raw
Pints or 
Quarts
10 6 7 8 9

Table 3. Process Times for Nectarines (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot and
Raw
Pints or
Quarts
10 5 10