Canning & Preserving For Dummies
Book image
Explore Book Buy On Amazon

Peaches, apricots, and nectarines are flavorsome fruits, and by canning them yourself you can save a lot of money. Prepare canned peaches, apricots, and nectarines using a light syrup so that you can enjoy the full flavor of the fruit.

Apricots make a sunny-flavored addition to winter meals. They make a great substitute for apples in an apple crisp recipe, too.

Canned Peaches, Apricots, and Nectarines

You follow the same steps and cooking times for all three of these luscious fruits. The only difference is in the prep step: Whereas you have to peel peaches, you leave the peel on apricots and nectarines. To make a sweeter canned fruit, use a medium syrup.

Preparation time: 15 minutes

Processing time: Pints, 25 minutes; quarts, 30 minutes

Yield: 8 pints or 4 quarts

10 pounds apricots or 10 pounds nectarines or 12 pounds peaches

Sugar syrup, light

  1. Prepare your canning jars and two-piece caps (lids and screw bands) according to the manufacturer’s instructions.

    Keep the jars and lids hot.

  2. Wash your fruit. Meanwhile, bring the sugar syrup to a boil.

    To prepare peaches, peel them; then cut them in half and remove the pits. To prepare nectarines or apricots, simply cut them in half and remove the pits (leaving the peel on).

    To make peaches easy to peel, blanch them to loosen the skin: Dip them in boiling water for 30 seconds and then dip them in cold water.

  3. Pack the fruit firmly into hot jars and pour boiling hot sugar syrup over fruit, leaving 1/2-inch headspace.

    Release any air bubbles with a nonreactive utensil. Wipe the jar rims; seal the jars with the two-piece caps, hand-tightening the bands.

  4. Process the filled jars in a water-bath canner for 25 minutes (pints) or 30 minutes (quarts) from the point of boiling.

  5. Remove the jars from the canner with a jar lifter. Place them on a clean kitchen towel away from drafts.

    After the jars cool completely, test the seals. If you find jars that haven’t sealed, refrigerate them and use them within two weeks.

Per 1/2-cup serving peaches: Calories 88 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 4mg; Carbohydrates 23g (Dietary fiber 2g); Protein 1g

Per 1/2-cup serving apricots: Calories 118 (From fat 5); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 29g (Dietary fiber 3g); Protein 2g

Per 1/2-cup serving nectarines: Calories 118 (From fat 5); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 29g (Dietary fiber 2g); Protein 1g

About This Article

This article is from the book:

About the book author:

Marni Wasserman is passionate about real food. She inspires people to eat well and live well everyday. She shares many of her recipes and tips at Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site,

This article can be found in the category: