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 -
Raw pack -
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
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-3000 ft |
3001-6000 ft |
Above 6000 ft |
Hot |
Pints Quarts |
20 min 25 min |
25 min 30 min |
30 min 35 min |
35 min 40 min |
Raw |
Pints Quarts |
25 min 30 min |
30 min 35 min |
35 min 40 min |
40 min 45 min |
Processing Times for Dial-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of: |
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Style of Pack |
Jar Size |
Process Time |
0-2000 ft |
2001-4000 ft |
4001-6000 ft |
6001-8000 ft |
Hot |
Pints or Quarts |
10 min |
6 lb |
7 lb |
8 lb |
9 lb |
Processing Times for Weighted-Gauge Pressure Canner
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Canner Pressure (PSI) at Altitudes of |
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Style of Pack |
Jar Size |
Process Time |
0-1000 ft |
Above 1000 ft |
Hot or Raw |
Pints or Quarts |
10 min |
5 lb |
10 lb |