Canning Plums

Canning Plums     We were fortunate enough to have some freestone plums that needed to be eaten because they were ripe and sweet!  However, we knew we couldn't eat ALL of them so, we decided to can up 3 pints and we look forward to eating them this Winter! They are an easy fruit to can and we chose to Steam Can these.  My suggestion is - IF raw packing halves, to give the jars 3/4" headspace (or a FAT 1/2") because they WILL expand in the jar and expel air within the fruits cell walls, which can cause siphoning. If you want to lessen your chances of a siphon, Hot Pack your jars and once processed - leave the canner lid slightly askew for 5 minutes to stabilize the air around the jars before removing from canner.
Reminder!! Just because you have siphoning - doesn't mean that your jars won't seal - as long as you end up with sealed jars and decent headspace, you're ok in my book!  Enjoy! Diane 

• To process a full canner load:  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.
• Always make sure you are canning mature fruit you would EAT or cook with!  Plums may be packed in water or syrup. 
  
• Wash plums, cut in half to remove pit and any pieces of stem. 

• 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. (*see my note above about raw packing and siphoning) 

• Wipe jar rims free of any liquid or debris, Add lids and process 30 minutes in an Atmospheric Steam Canner or water-bath canner. 

   I used/made a sugar syrup of 5 cups water, 3/4 cup sugar

NCHFP Processing Times Here