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PLUMS – HALVED OR WHOLE
Canned Plums
Yield: Approximately 2 pounds of plums per quart
Ingredients
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Deep-colored, mature plums (ideal for fresh eating or cooking)
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Water or prepared syrup (very light, light, or medium)
Preparation
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Select Fruit: Choose ripe, mature plums of deep, uniform color.
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Wash & Stem: Rinse plums thoroughly and remove stems.
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Whole or Halved:
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For whole plums: prick skins on opposite sides with a fork to prevent splitting.
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For freestone varieties: cut in half and remove pits.
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Prepare Liquid: If using syrup, prepare very light, light, or medium syrup as directed.
Packing Methods
Hot Pack (Recommended)
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Add plums to hot water or syrup; boil for 2 minutes.
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Remove from heat, cover, and let stand 20–30 minutes.
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Pack hot plums into jars and cover with cooking liquid or syrup, leaving ½-inch headspace.
Raw Pack
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Pack raw plums firmly into jars.
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Cover with hot water or syrup, leaving ½-inch headspace.
Finishing
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Wipe rims, adjust lids, and process according to recommended canning times for plums.
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Maintain proper headspace for best quality and sealing.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot and Raw |
Pints or Quarts |
10 min |
5 lb |
10 lb |
