Canned Whole Plums

Gather

Ingredients

• 14 lb firm ripe plums per 7 quarts
• Water or very light, light, or medium canning syrup

Preserve

Instructions

1. 01

   Stem and wash mature plums. For whole fruit, pierce the skin on two sides with a fork; freestone plums may instead be halved and pitted.

2. 02

   Use water or prepared very light, light, or medium syrup as the packing liquid.

3. 03

   For a hot pack, boil the plums in water or syrup for 2 minutes. Cover the pan for 20-30 minutes, then transfer the hot fruit and liquid to hot jars with 1/2-inch headspace.

4. 04

   For a raw pack, pack uncooked plums firmly into hot jars and cover them with boiling water or syrup. Keep 1/2-inch headspace, remove bubbles, wipe rims, and apply lids.

5. 05

   At 0-1,000 ft, boiling-water process pints for 20 minutes or quarts for 25 minutes, whether hot packed or raw packed. Increase the time.
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