• Prep Time:
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  • Serves: 1 Recipe

Nectarines - Halved or Sliced

  • Recipe Submitted by on

Category: Fruit, Canning

 Ingredients List

  • Quantity: An average of 17-1/2 pounds is needed per canner load of 7
  • quarts; an average of 11 pounds is needed per canner load of 9 pints. A
  • bushel weighs 48 pounds and yields 16 to 24 quarts--an average of 2-1/2
  • pounds per quart.
  • 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
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

 Directions



Recipe via Meal-Master (tm) v8.05

Title: Nectarines and Raspberries with Biscotti Crumbs (June)
Categories: Fruit
Yield: 6 Servings

2 lb Nectarines (about 5)
8 oz Fresh raspberries
3 tb Sugar
2 dr Almond extract; optional
6 ALMOND BISCOTTI; crumbled
-(see
Recipe)

Slice nectarines into a large bowl. Add berries. Add sugar and extract, if
used, and mix well. Allow fruits to stand 10 to 15 minutes to develop
juices. Stir in biscotti crumbs. Divide the fruits among 6 serving dishes.
Makes 6

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