National Center for Home Food Preservation

Quantity: An average of 17-1/2 pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2-1/2 pounds per quart.

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

Procedure: Wash fruit. Cut in half, remove pits and slice if desired. (Nectarines are not dipped in hot water or peeled like peaches.) To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack nectarines in water, apple juice, or white grape juice. Raw packs make poor quality nectarines.

Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving 1/2-inch headspace. Place halves in layers, cut side down.

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

Processing directions for canning nectarines in a boiling-water canner are given in Table 1.

Processing directions for canning nectarines in a dial- or weighted-gauge canner are given in Table 2 and Table 3.

Table 1. Recommended process time for Nectarines, halved or sliced in a boiling-water canner.
–		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40
Raw	Pints Quarts	25 30	30 35	35 40	40 45

Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints or Quarts	10	6	7	8	9

Table 3. Process Times for Nectarines (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	10	5	10

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

Selecting, Preparing and Canning Fruit

Nectarines - Halved or Sliced