How to Preserve Nectarines

Nectarines are smooth-skinned cultivars of peaches, but are usually smaller and slightly sweeter than most peaches. Although most nectarines appear reddish in color, there are also white and yellow varieties. Because they lack the downy fuzz of peaches, their skin bruises faster. The earliest recorded English reference to nectarines appears in the year 1616, though most historians agree that nectarines were likely cultivated for many years prior to that in eastern and central Asia. Nectarines can be processed similarly to peaches, but because of their lack of downy fuzz, the delicate skins should not be removed prior to processing, to avoid bruising the fruit.

Difficulty: Moderate

Instructions

Things You'll Need:

• Nectarines Large container of room-temperature water in which 6 vitamin C tablets (500mg each) have been dissolved for each gallon of water 16 to 24 quart-sized canning jars with rings and lids 2 quarts plus 3 cups of boiling apple juice Large canning pot with canning rack, half full of boiling water

Preserving Nectarines Using the Raw Pack Canning Method

1. Choose nectarines that you would eat immediately, not ones that are underripe or overripe.

2. Wash the nectarines in cold water. Do not remove the skins or dip them in boiling water.

3. Cut the nectarines in half and remove the pits.

4. Place the nectarines in the vitamin C water and set them aside.

5. 
    
   Mason jars

   Wash the canning jars in hot, soapy water and rinse thoroughly.

6. Boil the lids and rings in a separate pan of water and keep them hot.

7. Drain the nectarines from the vitamin C water and fill the clean jars with the fruit, cut side down, to within 1/2 inch of the top.

8. Fill each fruit-filled jar with hot apple juice, being sure to leave 1/2 inch of space at the top of the jar.

9. Wipe the rim of the jar free of any spilled apple juice and immediately place the lids and bands on the jars, adjusting and tightening completely.

10. Load the canner with jars and be sure the water level remains at least 1 inch above them.

11. Bring the water back to a vigorous boil, then lower the heat to a gentle boil and process for 40 minutes.

12. When processing is complete, remove the jars from the canner and place them on a clean, dry towel, letting them cool for 12 to 24 hours.

Tips & Warnings

• If the center of the canning lid is indented after cooling, the jar has sealed and the ring can be safely removed and used for other canning projects. If the lid is not indented after cooling, check the jar to make sure it is not defective and then repeat the processing steps using a new lid.
• Do not re-tighten screw bands once the jars have been processed. This can disrupt the seal of the lids.

Resources

• The National Center for Home Food Preservation
• Canning nectarines

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