Canning Nectarines

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 except do not dip in hot water or remove skins, wash, 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.

Table 1. 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 2. 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