Canning Nectarines in Syrup, Pint Jars
- Published on March 08 2011
- Written by David Blackburn (All Rights Reserved)
Nectarines are easy to can at home using this recipe. Blanching or peeling is not recommended when canning nectarines.
Remember to follow food safety instructions and select blemish free fruit. We always prefer organic fruit without pesticides. We add lemon juice to most recipes to help protect the color.
(16 oz.) Jar
|8 Pints||10 Pints||12 Pints|
|Nectarines||1-1/2 lbs.||7-1/2 lbs.||10 lbs.||12-1/2 lbs.||15 lbs.|
|Suggested Syrup - see chart below||Heavy||Heavy||Heavy||Heavy||Heavy|
|Lemon Juice (optional for color)||1 Tbsp.||3/8 cup||1/2 cup||5/8 cup||3/4 cup|
|1 Pint||6 Pints||8 Pints||10 Pints||12 Pints|
|Very Light Syrup
|Water||3/4 cup||4-1/2 cups||6 cups||7-1/2 cups||9 cups|
|Sugar (sugar content 10%)||1/8 cup||3/4 cup||1 cup||1-1/4 cups||1-1/2 cups|
|Water||11/16 cup||4-1/8 cups||5-1/2 cups||6-7/8 cups||8,25 cups|
|Sugar (sugar content 20%)||3/16 cup||1 cup||1-1/2 cups||1-7/8 cups||2-1/4 cups|
|Water||5/8 cup||3-3/4 cups||5 cups||6-1/4 cups||7,5 cups|
|Sugar (sugar content 30%)||1/4 cup||1-1/2 cups||2 cups||2-1/2 cups||3 cups|
|Water||9/16 cup||3-3/8 cups||4-1/2 cups||5-5/8 cups||6-3/4 cups|
|Sugar (sugar content 40%)||5/16 cup||2-1/4 cups||3 cups||3-3/4 cups||4-1/2 cups|
|Very Heavy Syrup|
|Water||1/2 cup||3 cups||4 cups||5 cups||6 cups|
|Sugar (sugar content 50%)||1/2 cup||3 cups||4 cups||5 cups||6 cups|
Yields may vary slightly.
- Slice or Halve and pit the fruit.
- Place clean fruit directly into sterilized canning jars.
- Select desired syrup strength and prepare syrup by combining water and sugar in a pan, and then heat slowly and boil lightly until the sugar is completely dissolved.
- Pour lemon juice over the fruit.
- Pour hot syrup over fruit.
- Canning using cold pack method with 1/2" of headspace.
- Processing with a Water Bath 25 minutes for pints, at 212 degrees or Processing in a Pressure Canner for 10 minutes for pints, at 6 pounds, or 5 pounds for a weighted gauge.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving.
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
The second step in learning to can at home continues with the use of a waterbath canner.
You will learn to home can fruit in syrup or to can fruit pie filling.
Canning Nectarines in Syrup|Pint Jars|Quart Jars