Water Bath Canning Nectarines in Simple Syrup Recipe

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In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarines and add to the canning syrup; return just to a boil. Remove from heat. Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot.

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2 teaspoon ground cinnamon. Combine all ingredients and bring to a boil stirring until sugar is completely dissolved. This makes a very heavy syrup. You have the option of decreasing the amount of sugar if desired. This amount is sufficient for 7 pint jars of spiced nectarines. Stone fruit is extremely versatile.

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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.

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Instructions. Get boiling water canner ready. Prepare jars, lids, and rings. In a saucepan, combine the sugar and water. Bring to a boil, making a sugar syrup. Place the nectarines pieces into prepared jars. Fill the jars, leaving 1/2″ headspace. Fill the jars with sugar syrup, again leaving 1/2″ headspace. Remove air bubbles.

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Make sure there is at least 1" of water covering the jars. Add more if needed. Put the lid on your water bather, get that baby to a boil and then start your timer for 25 minutes. When the time goes off, use the jar grabber to move them to the towel (folded to provide heat protection to your counter) to cool.

Nectarines isolated Stock image Colourbox

I chose to make the light syrup, using the specified 5¾ cups water and 1½ cups sugar for 9 pints. But this didn't seem enough to cover 11 pounds of nectarines, the weight of whole fruits called for in the recipe, and 11 pounds of nectarines wouldn't fit in the 5-liter pan I'd chosen. So I poured the syrup into my biggest pan and added.

Water Bath Canning Nectarines in Simple Syrup Recipe

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Canning nectarine jam. Sterilize the jars and lids in the oven or a hot water bath. Add the nectarine jam to the jar, leaving 1/4-inch / 0.6 cm headspace. Wipe down jar rims and screw on the lights until you feel resistance. Process for 10 minutes in the boiling water. Turn off the heat and let the jars sit in the warm water for another 5 minutes.

Water Bath Canning Nectarines in Simple Syrup Recipe

Learn how to safely water bath can your nectarines without sugar or fruit fresh! This method is super simple and delicious!Nectarines are delicious and nutri.

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Glenglo, Ernie's Choice, Cresthaven, John Boy, Loring, Redhaven, and Sunhigh. Elberta is less acceptable. All are yellow freestone peaches. Most apricot and nectarine varieties are suitable for canned and frozen products. Some varieties of white-flesh peaches are lower in acid than traditional yellow varieties and are not recommended for canning.

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Stir the lemon juice and the spices into the sugar water and stir it all together. Bring to a boil and allow to boil for 1 minute. Stir in the nectarines, coating the fruit with the sugar water mixture. Allow to simmer, stirring occasionally, for about 4 minutes. Ladle the mixture into clean jars for canning.

Ingredients

Step 1: Prep. Choose nectarines that are ripe (slightly soft) and free from blemishes or bruises. A ripe nectarine separates easily from the pit, making prep easy. Rinse the fruit—and don't forget to remove labels. You may want to give your nectarines a baking soda bath. Remove the skin.

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Canned nectarines can be enjoyed months after the harvest season, allowing you to savor the taste of summer all year round. Here's a step-by-step guide on how to can nectarines: Prepare the nectarines: Start by washing the nectarines thoroughly to remove any dirt or impurities. Peel off the skin using a sharp knife or blanch them in boiling.

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1. How long do canned nectarines last? Canned nectarines can last for up to 12 months if properly stored in a cool, dark place. Be sure to check the seals on the jars before consumption.

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1. Choose ripe, but firm nectarines for canning. Wash and peel the nectarines, removing any blemishes or bruises. 2. Cut the nectarines into halves or slices, and remove the pit.

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When properly stored, canned nectarines can last 1 to 2 years. The exact shelf life depends on factors such as the quality of the canning process, the specific recipe used, and the storage conditions. However, it's recommended to consume canned nectarines within a year for the best quality and flavor.