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Canning Plums-Halved or Whole


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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 quart.

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

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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.

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.

Processing directions for canning plums in a boiling-water, a dial, or a weighted-gauge canner are given in Table 1, Table 2, and Table 3.

Table 1. Recommended process time for Plums, halved or whole in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot and Raw Pints Quarts 20 min
25
25
30
30
35
35
40

Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.
  Canner Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 2,000 ft 2,001 - 4,000 ft 4,001 - 6,000 ft 6,001 - 8,000 ft
Hot and Raw Pints or Quarts 10 6 7 8 9

Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.
  Canner Pressure (PSI)
at Altitudes of
Style of Pack Jar Size Process Time (Min) 0 - 1,000 ft Above 1,000 ft
Hot and Raw Pints or Quarts 10 5 10

Syrups for Use in Freezing Fruits

Type of Syrup Percent Syrup* Cups of Sugar** Cups of Water Yield of Syrup
in Cups
Very Light 10% 1/24 4 1/2 cups
Light 20% 14 4 3/4 cups
Medium 30%1 3/4 45 cups
Heavy 40% 2 3/44 5 1/3 cups
Very Heavy 50%4 46 cups

* Approximate

** In general, up to one-fourth of the sugar may be replaced by corn syrup or mild-flavored honey. A larger proportion of corn syrup may be used if a very bland, light-colored typed is selected.

To make the syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. Chill syrup before using.

Use just enough cold syrup to cover the prepared fruit after it has been placed in the container (about 1/2 to 2/3 cup of syrup per pint). To keep fruit under the syrup, place a small piece of crumpled parchment paper or other water-resistant wrapping material on top, and press fruit down into the syrup before sealing the container.



Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.