Canning Plums Halved or Whole

Michigan State University Extension
Preserving Food Safely - 01600415

Canning Plums Halved or Whole

GUIDE 2:23-24                                               
PLUMS--HALVED OR WHOLE                                      

QUANTITY:  An average of 14 pounds is needed per canner     
load of 7 quarts; an average of 9 pounds is needed per      
canner load of 9 pints. A bushel weighs 56 pounds and       
yields 22 to 36 quarts -- an average of 2 pounds per        

QUALITY:  Select deep-colored, mature fruit of ideal        
quality for eating fresh or cooking. Plums may be packed    
in water or syrup.                                          

PROCEDURE:  Stem and wash plums. To can whole, prick        
skins on two sides of plums with fork to prevent            
splitting. Freestone varieties may be halved and pitted.    
If you use syrup, prepare very light, light, or medium      
syrup according to directions. (see syrup)                  

Hot pack -- Add plums to water or hot syrup and boil 2      
minutes.  Cover saucepan and let stand 20 to 30 minutes.    
Fill jars with hot plums and cooking liquid or syrup,       
leaving 1/2-inch headspace.                                 

Raw pack -- Fill jars with raw plums, packing firmly.       
Add hot water or syrup, leaving 1/2-inch headspace.         

Adjust lids and process.                                    

Recommended process time for PLUMS, HALVED OR WHOLE         
in a boiling-water canner                                   

                    Process Time at Altitudes of            

Style   Jar    0-        1,001-    3,001-    Above          
of Pack Size   1,000 ft  3,000 ft  6,000 ft  6,000 ft       

Hot     Pints   20 min     25       30         35           
Raw     Quarts  25         30       35         40           

Processing directions for canning plums in a dial- or       
weighted-gauge canner are given under acidic foods          
process times.                                              

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