Michigan State University Extension
Preserving Food Safely - 01600415
10/13/97

### Canning Plums Halved or Whole

    GUIDE
    2:23-24

    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.

    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
    according to directions. (see 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.

    Recommended
    process time for PLUMS, HALVED OR WHOLE

    in
    a boiling-water canner

                       Process Time at Altitudes of

    Style
      Jar    0-        1,001-    3,001-    Above

    of
    Pack Size   1,000 ft  3,000 ft  6,000 ft  6,000 ft

    Hot
        Pints   20 min     25       30         35

    and

    Raw
        Quarts  25         30       35         40

    Processing
    directions for canning plums in a dial- or

    weighted-gauge
    canner are given under acidic foods

    process
    times.

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