Best 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.

CANNED NECTARINES IN HONEY SYRUP

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.