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
I used/made a sugar syrup of 5 cups water, 3/4 cup sugar
NCHFP Processing Times Here