I did a lot of research about canning nectarines and what else we could do with them.
I found that nectarines and peaches are pretty much interchangeable when it comes to using them in recipes. We love peach crisp, peach pie, peach cheesecake, nectarines cake and peach cobbler. So this is where all of our 18 quarts of canned nectarines will go. Or of course just eating them as a snack is great too.
We still have almost half a box of nectarines left, even after the 18 quarts. Today I've been making fruit roll-ups and will be gifting the rest :)
Don't you love the beautiful colors in these canned nectarines? I think they look like a sunset :) Or when I was little, Aunt Ruth would make us Tequila Sunrise drinks on New Year's Eve, minus the Tequila. I thought the syrup she used was full of booze...... lol. Love Aunt Ruth!
So this is what I did when I canned our nectarines.
Wash, pit, peel (if you'd like) and quarter nectarines. Sprinkle with lemon juice and toss as you are working to prevent browning.
Meanwhile, in large pot, combine 12 cups water and 3 cups sugar. Bring mixture to a boil, add nectarines. Bring mixture to a boil, nectarines are now ready to hot pack in clean, warm, sterilized jars.
TIP: I always place my sterilized quart jars on a cookie sheet in my oven on 225 degrees. This keeps the jars warm while I am getting my fruit ready.
Fill jars with nectarines, leaving 1/2 inch head space. Now using the same syrup you simmered your nectarines in, add enough sugar syrup to nectarines filling to 1/2 inch head space.
Wipe jars and place sterilized lids and rings. Process in hot water bath 25 minutes.
When jars have all popped and sealed, remove rings and store in cool dark room.
I'm sure I'll be sharing lots of new Nectarine-dessert recipes with you throughout the year.
Happy Canning.....it's HARD WORK....but worth it!