How to Can Fresh Nectarines

Marie Overton
21 hours ago
2 min read

Canned nectarines are similar to canned peaches but with the characteristic nectarine flavor. It is an easy way to preserve fruit and perfect for beginning canners. This is a step by step guide to preserving nectarines.

How to Can and Preserve Fresh Whole Nectarines

The following directions will make a 1-quart jar of canned nectarines.

Hands peeling a yellow nectarines over a bowl of ice water on a speckled countertop, creating a fresh, cool setting.

The first step is to blanch and peel about 4-5 nectarines per quart jar.

Hands peeling nectarines over a wooden board on a speckled countertop. A bowl of nectarines and empty glass jars are nearby.

Then, halve or slice the nectarines and remove the pit. I prefer to slice my nectarines.

Hands slice peeled nectarines on a wooden board. A bowl of nectarines is nearby on a granite countertop with empty jars in the background.

Next, place your nectarines into your hot jar. If you are doing slices you can use a jar funnel. If you do halves be sure that the cut side faces down.

Hands pour sugar over sliced nectarines in jars on a granite countertop. A copper kettle and sugar bowl are nearby.

Using a jar funnel, top the nectarines with 1/3 cup of sugar. This will make a medium syrup. If you want a light syrup use 1/4 cup or a heavy syrup use 1/2 cup of sugar.

Hand pours liquid into jars with sugar and fruit on a speckled countertop. Copper pot and blue-patterned handle visible.

Fill the rest of the jar with hot water. Leave a 1/2 inch headspace.

Place the lids on top of each jar and screw the metal bands until they are fingertip-tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Chalkboard sign with water bath canning times for altitudes. Jars of preserves in the background. Text in white on black surface.

Place the jars in a boiling water bath canner, ensuring they are covered with at least an inch of water. Bring the water to a boil and process the jars for 30 minutes. (Adjust the processing time if you are above 1000 feet.)

Four jars of canned nectarines on a checkered mat on a granite countertop, with a jar lifter nearby. Warm kitchen setting.

Once your nectarines have completed the appropriate time in the boiling water bath canner , allow them to cool in the water bath with the heat off and the lid removed for 5 minutes. Take them out and set them on a heat resistant surface, spacing them about an inch apart, for 24 hours to cool and completely seal.

If your jar of nectarines did not seal then place it in the fridge and use it after a week or two so that the sugar can disperse throughout the jar. Allow the sealed jars to rest for 3 weeks before using them for the same reason. Store the sealed jars in your pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.