Quantity: For each 7-quart canner load, you need an average of 17-1/2 pounds of fresh nectarines. For each 9-pint canner load, you need an average of 11 pounds of fresh nectarines.

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

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Wash fruit, cut in half and remove pits. Slice if desired.

3. To prevent browning, slice peaches into a mixture of water and ascorbic acid.

4. Prepare and boil a very light, light or medium syrup, or pack nectarines in water, apple juice or white grape juice.

5. Hot pack or raw pack according to instructions below. Note: Raw packs make poor-quality nectarines.

 Hot pack -

• Place drained fruit and syrup, water or juice in a large saucepan and bring to boil.
• Fill jars with hot fruit and cooking liquid; leave 1/2-inch headspace.
• Place halves in layers, cut side down.

Raw pack -

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

6. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

7. Process in a boiling water or pressure canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

Processing Times for Dial-Gauge Pressure Canner

Processing Times for Weighted-Gauge Pressure Canner

Source: National Center for Home Food Preservation