I don’t normally can fruit whole (or in chunks) for eating out of hand because normally I just buy whatever is in season for that.
But I was at Wegmans the other day and wanted some fruit for lunch. They had 2 pounds of nectarines for $2 a bag, but I was waffling because I knew I wouldn’t eat through a bag before they turned. I was going to buy a single nectarine, but the scale had it ringing up for $1.50.
I came home with the 2 pound bag.
When that happens I normally make jam (firestarter time!) but I decided that I didn’t feel like messing with macerating and jamming. Fruit chunks are nice to have in the house for food prepping purposes-either I don’t have time to get to the store or money’s tight (or I just feel like peaches or nectarines in the middle of winter).
I’m starting to post more of the basics of canning, I feel like sometimes they get ignored for the flashy stuff. Canning fruit this way is honestly one of the simplest canning projects you can do. I can my fruit in half pint or pint jars.
Canning Stone Fruit
Stone fruit, peeled (if using peaches) and chopped or sliced
Medium to heavy weight syrup
Optional: about a tablespoon of mulling spices
Bring your simple syrup (and spices if using) to a boil. Let boil at least 5 minutes, then add your fruit. Bring back to a boil and boil at least five minutes.
Hot pack into prepped jars and process in a water bath for 20 minutes for pints and half pints.