We are Scott and Kendra, a husband and wife team who are lucky enough to live in the lovely little town of Sonoma, California. Right in the heart of wine country. We have a modest little third of an acre, but with farmers as ancestors, and a passion for edibles, we make the most out of what we have. We’ve always gardened organically, but became even more dedicated to it when we started to offer our two young sons our homegrown fruits vegetables as their first foods. We’ve read countless books, magazines, university research documents and newspaper articles on organic gardening and we hope to share a bit of what we’ve learned with you.
I’m mostly in charge of the flowers, he’s mostly in charge of the vegetables and together, we make a pretty good garden.
Just wondering if you can share your recipe for canning nectarines. I have never canned anything before so please be very specific. Thank you. Steve
Hi Steve,
If you haven’t canned before, I’d really recommend starting by reading some books. There’s a lot of precautions you need to prevent things like botulism and I don’t feel comfortable explaining for fear that I’d leave somthing important out. But here are a couple of our favorite books:
Putting Food By
Joy of Cooking: All About Canning & Preserving
Both of those books should include canning nectarines and other cut fruit.
Thank you for your postings! I found you via the Carnival of Home Preserving. I too have a nectarine question - I wondered if you peeled them before canning them? I am getting mixed responses and wondered what you found to be your experience?
Hi Sarah,
We leave the skins on. Partially because we are lazy and partially because they aren’t thick or fuzzy like peaches. We’ve had good success with leaving them on in the past.