Canned Nectarines In Honey Syrup

• 1 gallon water
• 1 teaspoon ascorbic acid powder
• 5 pounds nectarines, halved, pitted and sliced into 1-inch slices
• 2 cups water
• 2/3 cup sugar
• 1/2 cup honey

1. Combine ascorbic acid powder and water until dissolved; place nectarines in liquid immediately after cutting each one. In a Dutch oven, combine water, sugar and honey. Bring to a boil, stirring to dissolve sugar. Drain nectarine and add to the canning syrup; return just to a boil. Remove from heat.
2. Carefully ladle hot mixture into 8 hot wide-mouth 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and, if necessary, adjust headspace by adding hot cooking liquid. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring they are completely covered with water. Bring to a boil; process for 20 minutes. Remove jars and cool.

gallon water, ascorbic acid, nectarines, water, sugar, honey

Taken from www.tasteofhome.com/recipes/canned-nectarines-in-honey-syrup/ (may not work)