The Co-op received about 50 pounds of white nectarines, which were harvested fairly green. These are so delicate when ripe that it does make sense to harvest them early, but the flavor was not well-deveoped. In the past 3 years we have made preserves and jam with these, but this year I wanted to try simply canning the pitted fruit in a light simple syrup. Perhaps the canning process will develop the flavor? We’ll open a jar and taste the fruit in another ten days. If it doesn’t pass muster, they may be turned into chutney, or perhaps salsa.