Nectarines - halved or sliced

Yield: 1 Recipe Quant

Ingredients:

2-1/2 pounds per quart.

Instructions:

Quality: Choose ripe mature fruit of ideal quality for eating fresh or cooking. Procedure: Follow directions for peaches except do not dip in hot water or remove skins wash either hot or raw pack and use the same process time. Table 1. Recommended process time for Nectarines halved or sliced in a boiling-water canner. Style of Pack: Hot. Jar Size: Pints. Process Time at Altitudes of 0 - 1 000 ft: 20 min. 1 001 - 3 000 ft: 25 min. 3 001 - 6 000 ft: 30 min. Above 6 000 ft: 35 min. Style of Pack: Hot. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1 000 ft: 25 min. 1 001 - 3 000 ft: 30 min. 3 001 - 6 000 ft: 35 min. Above 6 000 ft: 40 min. Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1 000 ft: 25 min. 1 001 - 3 000 ft: 30 min. 3 001 - 6 000 ft: 35 min. Above 6 000 ft: 40 min. Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 ~ 1 000 ft: 30 min. 1 001 - 3 000 ft: 35 min. 3 001 - 6 000 ft: 40 min. Above 6 000 ft: 45 min. Table 2. Process Times for Nectarines (Halved or Sliced) in a Dial-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 2 000 ft: 6 lb. 2 001 - 4 000 ft: 7 lb. 4 001 - 6 000 ft: 8 lb. 6 001 - 8 000 ft: 9 lb. Table 3. Process Times for Nectarines (Halved or Sliced) in a Weighted-Gauge Pressure Canner. Style of Pack: Hot and Raw. Jar Size: Pints or Quarts. Process Time 10 minutes. Canner Pressure (PSI) at Altitudes of 0 - 1 000 ft: 5 lb. Above 1 000 ft: 10 lb. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias