Select firm fruit. Wash but do not peel. Nectarines may be canned whole or in halves. For halves, remove stone and, if they are to stand several minutes before packing, drop into slightly salted water to prevent discoloration. Drain before packing. Pack whole or halved fruit into clean jars. Fill to within 1½ inches of top of jar with medium syrup (1 c sugar to 2 c water). Put on cap, screwing band tight. Process in boiling water bath 20 minutes, or in pressure canner 10 minutes at 5 pounds.
Source: Kerr Canning Book
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