Canned Nectarines In Honey Syrup Recipes

CANNING NECTARINES IN LIGHT SYRUP

Steps:

• Cut each nectarine in half, remove pit, and then cut each quarter into three pieces.
• To keep the fruit from darkening, place the slices in water containing lemon juice, ascorbic acid (3 grams ascorbic acid to 1 gallon of cold water), or vinegar. Drain.
• Add ¼ teaspoon fresh grated ginger, plus 1 tablespoon blueberries to the bottom of each jar.
• Pack nectarine slices into pint jars, leaving ½ an inch of headspace from the top of the jar.
• Boil 4 cups of water and add ¾ cup honey to make light honey syrup.
• Cover the nectarines and spices with boiling light honey syrup, keeping the ½ inch headspace.
• Swipe a butter knife or spatula around the outside of the jars to release air bubbles. Cap the jars.
• Store in the refrigerator for up to two weeks, or process as directed below.
• Be sure to leave at least ¼" headspace. Wipe rims clean and place lids and rings onto jars finger-tight.
• Process jars in a water bath canner for 25 minutes per pint or 30 minutes per quart using a raw pack method.
• After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Store sealed jars in the pantry. Opened or unsealed jars of canned nectarines should be kept in the refrigerator.