Haven't tried yet, but looks great!
Dip peaches in boiling water; slip off skins (if using nectarines, do not peel). Cut fruits in half and remove pits. If desired, scrape the red from the cavities as it darkens in canning. For easy packing, cut large halves crosswise into 4 chunks. Place fruit in antibrowning solution (1 teaspoon citric acid in 1 gallon water). Drain. Place in a pan without crowding, cover with desired liquid, and bring to a boil. Ladle hot fruit into hot jars, packing the halves in layers, cut side down. Add hot liquid, leaving 1/2-inch headspace. Process 20 minutes (25 minutes for quarts).
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 36 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.6mg | 0 % | |
Potassium 20.6mg | 1 % | |
Total Carbohydrate 9.1g | 3 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 9g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 36
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