Selecting, Preparing, and Canning: Nectarines -- Halved or Sliced1
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: Follow directions for peaches, either hot or raw pack, and use the same process time.
Processing directions for canning nectarines in a dial- or weighted-gauge canner are given in Table 1 and Table 2.
Tables
| Table 1. Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner. | |||||||
| Canner Pressure (PSI) at Altitudes of | |||||||
| Type of Fruit | 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 |
| Applesauce | Hot | Pints | 8 | 6 lb | 7 lb | 8 lb | 9 lb |
| Hot | Quarts | 10 | 6 | 7 | 8 | 9 | |
| Apples, sliced | Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Berries, whole | Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Raw | Pints | 8 | 6 | 7 | 8 | 9 | |
| Raw | Quarts | 10 | 6 | 7 | 8 | 9 | |
| Cherries, sour or sweet | Hot | Pints | 8 | 6 | 7 | 8 | 9 |
| Hot | Quarts | 10 | 6 | 7 | 8 | 9 | |
| Raw | Pints or Quarts | 10 | 6 | 7 | 8 | 9 | |
| Fruit Purees | Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Grapefruit and Orange Sections | Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
| Raw | Pints | 8 | 6 | 7 | 8 | 9 | |
| Raw | Quarts | 10 | 6 | 7 | 8 | 9 | |
| Peaches, Apricots, and Nectarines | Hot and Raw |
Pints or Quarts |
10 | 6 | 7 | 8 | 9 |
| Pears | Hot | Pints or Quarts | 10 | 6 | 7 | 8 | 9 |
| Plums | Hot and Raw | Pints or Quarts | 10 | 6 | 7 | 8 | 9 |
Rhubarb |
Hot | Pints or Quarts | 8 | 6 | 7 | 8 | 9 |
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face. |
|||||||
| Table 2. Process Times for Some Acid Foods in a Weighted-Gauge Pressure Canner. | |||||
| Canner Pressure (PSI) at Altitudes of | |||||
| Type of Fruit | Style of Pack | Jar Size | Process Time (Min) | 0- 1,000 ft |
Above 1,000 ft |
| Applesauce | Hot | Pints | 8 | 5 lb | 10 lb |
| Hot | Quarts | 10 | 5 | 10 | |
| Apples, sliced | Hot | Pints or Quarts | 8 | 5 | 10 |
| Berries, whole | Hot | Pints or Quarts | 8 | 5 | 10 |
| Raw | Pints | 8 | 5 | 10 | |
| Raw | Quarts | 10 | 5 | 10 | |
Cherries, sour or sweet |
Hot | Pints | 8 | 5 | 10 |
| Hot | Quarts | 10 | 5 | 10 | |
| Raw | Pints or Quarts | 10 | 5 | 10 | |
| Fruit Purees | Hot | Pints or Quarts | 8 | 5 | 10 |
| Grapefruit and Orange Sections | Hot | Pints or Quarts | 8 | 5 | 10 |
| Raw | Pints | 8 | 5 | 10 | |
| Raw | Quarts | 10 | 5 | 10 | |
| Peaches, Apricots, and Nectarines | Hot and Raw |
Pints or Quarts | 10 | 5 | 10 |
| Pears | Hot | Pints or Quarts | 10 | 5 | 10 |
| Plums | Hot and Raw | Pints or Quarts | 10 | 5 | 10 |
| Rhubarb | Hot | Pints or Quarts | 8 | 5 | 10 |
*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face. |
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Footnotes
This document is FCS 8286, a series of the Department of Family, Youth and Community Sciences, Florida Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida. Publication date: May 2003. Revised: July 2005. Reviewed: June 2008. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS Web site at http://edis.ifas.ufl.edu
Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, Cooperative Extension Service, Institute of Food and Agricultural Sciences, University of Florida, Gainesville FL 32611.
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