CANNING NECTARINES IN LIGHT SYRUP
Canning nectarines with fresh ginger and blueberries gives them a flavorful pop!
Provided by Shelle Wells
Categories Pantry Essentials
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : Calories 41 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/2 cup, Sodium 2 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
CANNED NECTARINES IN HONEY SYRUP
Nectarines are in season for such a short time, you'll want to do whatever you can to extend the season. With this quick method for canning nectarines, you'll have delicious fruit all year long. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 40m
Yield 8 pint jars
Number Of Ingredients 6
Steps:
- Combine water and ascorbic acid powder until dissolved; place nectarines in liquid immediately after cutting each one. 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 cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.
Nutrition Facts : Calories 64 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 17g carbohydrate (17g sugars, Fiber 0 fiber), Protein 0 protein.
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