Nectarines are available fresh for only a short time each year; if you want to eat them all year long, you'll have to find a way to preserve them. Canning is a good choice since it is not difficult, is economical and allows you to control the amount of sweetness. Seasonal fruit is usually more affordable than off-season fresh fruit imported from other countries. Buying lower-cost nectarines when they are available locally and preserving them allows you to save money later on when you eat your canned nectarines.
Step 1
Wash the canning jars, lids, rings, tongs and ladle in very hot soapy water or in the dishwasher. Rinse in very hot water and drain upside down on clean kitchen towels.
Step 2
Fill the water bath canner about half full with water. Put the canner on the stove over high heat, to begin heating the water.
Step 3
Crush the vitamin C tablets in a large bowl. Add 2 qt. of water and stir to dissolve the vitamin C.
Step 4
Choose ripe nectarines with smooth unblemished skin. Wash the fruit. Cut it in half and remove the pits. Slice the nectarines, or leave them in halves. Drop the nectarines in the acidulated water as you slice them, to prevent darkening.
Step 5
Put 5 3/4 cups of water and 1 1/2 cups of sugar in a large soup pot. Bring the mixture to a boil over high heat, stirring to dissolve the sugar.
Step 6
Drain the nectarines and add them to the syrup in the large pot. Stir the mixture and bring it to a boil again.
Step 7
Fill the jars with nectarines, leaving 1/2 inch of space at the top. Pour hot syrup over the nectarines to cover them, still leaving 1/2 inch of head space.
Step 8
Wipe the rims of the jars with a damp kitchen towel. Put on the lids and rings. Hand-tighten the rings. Put the jars in the water bath canner on the rack.
Step 9
Bring the water in the canner to a boil. Add more water if necessary to cover the jars with at least an inch of boiling water.
Step 10
Process the jars for 20 minutes at sea level, 25 minutes between 1,000 and 3,000 feet in altitude, 30 minutes between 3,000 and 6,000 feet and 35 minutes if your altitude is over 6,000 feet.
Step 11
Remove the hot jars from the canner with canning tongs. Set them on clean kitchen towels, being sure not to let them touch each other. Let them cool completely before storing them in a cool, dark cupboard.
Step 12
Test the lids to make sure the jars have sealed. If the center of the lid pops up and down when you press on it, the jar didn't seal. Put that jar in the refrigerator and use it first.
Tips and Warnings
- Use apple or white grape juice instead of light syrup when canning nectarines. Add a stick of cinnamon to the syrup for extra flavor. Remove the stick of cinnamon when you put the nectarines and syrup in the jars.
- Safe canning is fairly straight forward, but it depends on cleanliness. Wash all your utensils and use kitchen towels that have been washed with bleach and dried in a dryer. Keep your work surfaces clean. Don't lift pots of boiling water. Once you remove the jars from the water bath canner, let it come to room temperature before emptying it.
Things You'll Need
- 9 wide-mouth pint canning jars
- 9 lids and rings to fit the jars
- Canning tongs
- Ladle
- Kitchen towels
- Water bath canner with rack
- 3 500-mg vitamin C tablets
- Large bowl
- 2 qts. water
- 11 lbs. nectarines
- Knife
- 5 3/4 cups water
- 1 1/2 cups sugar
- Large soup pot
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