University of FloridaSolutions for Your Life

Download PDF
Publication #FCS8286

Selecting, Preparing, and Canning: Nectarines -- Halved or Sliced 1

United States Department of Agriculture, Extension Service2

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

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

*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

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

*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.

Footnotes

1.

This document is FCS 8286, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Revised: July 2005. Reviewed: March 2014. 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 website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assistant professor, Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville FL 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.