Preserving plums through canning allows you to enjoy these delicious fruits long after their peak season has passed. Canning plums is a straightforward process that involves packing the fruit into jars with syrup or water and processing them in a boiling water bath. This method effectively locks in the plums’ flavor and nutritional value for months to come.

The key to successful plum canning lies in selecting ripe, high-quality fruit. Italian plums and other deep-colored varieties work particularly well for this preservation technique. By canning plums at home, you can control the sugar content and customize the flavors to suit your preferences.

With proper canning techniques, preserved plums can last up to a year in storage. These versatile canned fruits can be used in a variety of ways, from topping desserts to adding a burst of flavor to savory dishes. Canning plums is an excellent way to make the most of a bountiful harvest and ensure a taste of summer throughout the year.

Overview of Canning Plums

Canning plums is an effective method for preserving this delicious fruit long-term. It allows you to enjoy plums year-round and create various products like jams, sauces, and pie fillings.

Understanding the Basics of Canning

Canning plums involves processing them in jars using heat to remove air and create a seal. Water bath canning is the recommended method for plums due to their high acid content. This process is safe and effective for preserving plums.

The pH range of plums (2.8 to 4.6) classifies them as high-acid foods, making them suitable for water bath canning. This method involves submerging filled jars in boiling water for a specified time to kill microorganisms and create an airtight seal.

Before canning, thoroughly clean and sterilize jars and lids. Prepare plums by washing, pitting, and cutting them as desired. They can be canned as halves, quarters, or whole fruits.

Varieties of Plums and Their Suitability for Canning

Different plum varieties offer unique flavors and textures when canned. Some popular varieties for canning include:

• Italian Prune Plums: Firm texture, ideal for halves or quarters
• Santa Rosa: Sweet-tart flavor, great for whole fruit canning
• Damson: Tart taste, excellent for preserves and jams
• Yellow Egg: Mild flavor, suitable for syrup-packed canning

Choose ripe, firm plums without blemishes for best results. Freestone varieties are easier to process as the pits remove easily.

Clingstone plums can also be used but may require more effort to separate the fruit from the pit. Some canners prefer to leave the pits in for added flavor, especially when making preserves.

Benefits of Canning Plums

Canning plums offers numerous advantages:

1. Extended shelf life: Properly canned plums can last 12-18 months.
2. Convenience: Enjoy plums year-round, even when out of season.
3. Versatility: Use canned plums in various recipes, from desserts to savory dishes.
4. Cost-effective: Take advantage of seasonal abundance and sales.
5. Reduced food waste: Preserve excess plums that might otherwise spoil.

Canned plums retain much of their nutritional value, including vitamins and minerals. They provide a good source of dietary fiber and antioxidants.

Home-canned plums allow control over ingredients, avoiding additives or excessive sugar often found in commercial products. They can be packed in water, juice, or light syrup based on personal preference and dietary needs.

Preparation of Plums for Canning

Proper preparation is crucial for successfully canning plums. This process involves selecting high-quality fruit, cleaning it thoroughly, and preparing it for preservation.

Selecting and Washing Fresh Plums

Choose ripe, firm plums with deep color for optimal flavor and texture. Avoid overripe or bruised fruit, as these can affect the quality of your canned product. Freestone plums are easier to work with, but clingstone varieties can also be used.

Wash the plums thoroughly under cool running water. Remove any stems, leaves, or debris. Gently scrub the skin to remove dirt or residue. Pat the plums dry with a clean towel or allow them to air dry.

For best results, process plums within 6-12 hours of harvesting or purchasing.

Stone Removal and Cutting Techniques

Decide whether to can plums whole or in halves. For halves, cut the plum along its natural seam and twist to separate. Remove the pit with a small knife or spoon.

To can whole plums, leave the pit in place. This method works well for small varieties.

If desired, remove the skins by blanching or using a sharp paring knife. However, leaving the skins on can add color and flavor to the final product.

Place prepared plums in a bowl of water with lemon juice to prevent browning.

Blanching and Pricking the Skins

Blanching helps loosen the skins for easier removal and can enhance the texture of canned plums. To blanch, dip plums in boiling water for 30-60 seconds, then immediately transfer to ice water.

For whole plums with skins left on, prick the skin in several places with a fork or toothpick. This prevents splitting during processing.

After blanching or pricking, drain the plums well before packing into jars.

Consider using a light syrup or fruit juice as a packing liquid to enhance flavor and preserve color.

Canning Process Explained

The canning process for plums involves several key steps to ensure safe preservation and optimal flavor. Proper preparation, packing methods, and sealing techniques are essential for success.

Hot Pack vs. Raw Pack Method

Hot packing involves briefly cooking plums before canning. This method shrinks the fruit, allowing more plums per jar. Simmer plums in water or syrup for 2-3 minutes. Raw packing uses fresh, uncooked plums directly in jars.

Hot pack reduces floating fruit and air bubbles. It’s ideal for firmer plums. Raw pack is quicker and maintains fruit shape better. It works well for softer plums.

Choose based on desired texture and time constraints. Both methods are safe when properly executed.

Filling Jars with Plums and Canning Liquid

Clean and sterilize canning jars before use. For hot pack, fill jars with hot plums and cooking liquid. With raw pack, add fresh plums to jars, then pour hot syrup or water over them.

Leave 1/2 inch headspace for whole plums, 1/4 inch for halves. Headspace allows for expansion during processing.

Pack plums tightly without crushing. This prevents floating and maximizes jar capacity. Use a canning funnel to avoid spills and keep jar rims clean.

Removing Air Bubbles and Adjusting Headspace

After filling jars, remove air bubbles. Use a non-metallic tool to gently release trapped air. Slide it between plums and jar sides.

Check headspace after removing bubbles. Add more liquid if needed to maintain proper levels. Correct headspace is crucial for proper sealing and preservation.

Wipe jar rims with a clean, damp cloth. This ensures a good seal between jar and lid. Any food particles can prevent proper sealing.

Applying Lids and Securing Bands

Place clean, new canning lids on jars. Center lids on jar rims. Screw on bands until fingertip tight. Don’t overtighten – this can prevent proper venting during processing.

Fingertip tight means resistance is met when tightening with fingertips. This allows air to escape during canning but keeps water out.

Handle jars carefully to maintain headspace and prevent contamination. Place filled jars in canner promptly for processing according to recipe instructions.

Canning Techniques and Tips

Proper canning techniques ensure safe, long-lasting preservation of plums. The right methods protect against spoilage and foodborne illness while maintaining flavor and texture.

Water Bath vs. Pressure Canning

Water bath canning is the preferred method for plums due to their high acidity. This technique involves submerging jars in boiling water for a specified time.

Fill a large pot with enough water to cover jars by 1-2 inches. Bring to a rolling boil before adding filled jars. Process time varies based on jar size and altitude.

Pressure canning is unnecessary for plums unless combining them with low-acid ingredients. This method uses higher temperatures to eliminate botulism risks in low-acid foods.

Creating the Ideal Sugar Syrup

Sugar syrup helps preserve color, flavor, and texture of canned plums. Choose from light, medium, or heavy syrup based on sweetness preference.

Light syrup: 2 cups sugar to 4 cups water
Medium syrup: 3 cups sugar to 4 cups water
Heavy syrup: 4 cups sugar to 4 cups water

Heat sugar and water until sugar dissolves. Pour hot syrup over plums, leaving 1/2 inch headspace in jars.

For a healthier option, use fruit juice or water instead of syrup. This may affect texture slightly but reduces sugar content.

Ensuring Vacuum Seal and Processing

Proper sealing is crucial for safe storage. Clean jar rims thoroughly before applying lids.

Place filled jars in canner, ensuring they don’t touch. Process according to recipe guidelines, typically 20-30 minutes for pints and quarts.

After processing, remove jars carefully and place on a towel-covered surface. Allow to cool undisturbed for 12-24 hours.

Check seals by pressing lid centers. They should not flex. Store properly sealed jars in a cool, dark place for up to 18 months.

Processing and Storing Canned Plums

Proper processing and storage are crucial for safe, long-lasting canned plums. Correct canning methods ensure food safety and quality preservation.

Using Water Bath Canner or Pressure Canner

Water bath canners are suitable for high-acid foods like plums. Fill the canner with enough water to cover jars by 1-2 inches. Place filled jars on the rack, ensuring they don’t touch. Bring water to a rolling boil before starting the processing time.

For lower altitudes, pressure canners aren’t necessary for plums. However, they can be used for faster processing. Follow manufacturer instructions for your specific pressure canner model.

Regardless of method, use clean, sterilized jars and new lids. Pack plums tightly, leaving appropriate headspace. Remove air bubbles and wipe jar rims before applying lids and bands.

Processing Times and Altitude Adjustments

Processing times vary based on jar size, packing method, and altitude. For water bath canning at 0-1,000 feet elevation:

• Pints: 20 minutes
• Quarts: 25 minutes

Add 5 minutes for every 1,000 feet above sea level. Pressure canning times are shorter but require precise pressure adjustments for altitude.

Raw pack involves filling jars with raw plums and hot liquid. Hot pack requires briefly cooking plums before jarring. Hot pack often yields better quality and more compact jars.

Cooling, Testing Seals, and Storage

After processing, turn off heat and remove canner lid. Let jars sit for 5 minutes before removal. Place jars on a towel-covered surface, avoiding drafts. Allow to cool for 12-24 hours undisturbed.

Test seals by pressing the center of each lid. A properly sealed lid will not flex. Remove bands and lift jars by the lid edges to verify seals.

Store sealed jars in a cool, dark place. Ideal temperature range is 50-70°F. Keep jars at least 6 inches off the ground to prevent lid corrosion. Label with contents and date.

Properly canned plums typically last 12-18 months. Check for signs of spoilage before use. Discard any jars with bulging lids, off-odors, or mold.

Additional Flavorings and Variations

Canned plums can be enhanced with various flavors and transformed into different preserve types. Spices, aromatics, and alternative preparation methods offer exciting ways to elevate the taste and texture of preserved plums.

Incorporating Spices and Aromatics

Adding spices and aromatics to canned plums creates unique flavor profiles. Star anise imparts a licorice-like taste, complementing the fruit’s sweetness. Cinnamon sticks infuse warmth and depth, perfect for autumn-inspired preserves.

Vanilla beans, ginger, or cardamom pods can be added to the canning syrup for subtle complexity. Herbs like rosemary or thyme offer savory notes. Experiment with citrus zest or a splash of brandy for brightness.

Use these additions sparingly to avoid overpowering the plums’ natural flavor. Start with small amounts and adjust to taste in future batches.

Creating Jams, Jellies, and Different Preserve Types

Plums lend themselves well to various preserve types beyond whole fruit canning. Plum jam is a spreadable favorite, made by cooking chopped plums with sugar until thick. Plum jelly, strained for a smoother texture, showcases the fruit’s vibrant color.

Plum butter, cooked slowly to concentrate flavors, offers a rich spread. Chutney combines plums with savory ingredients like onions and vinegar for a tangy condiment.

To make preserves, try:

• Plum jam: 4 cups chopped plums, 2 cups sugar
• Plum jelly: 4 cups plum juice, 3 cups sugar, pectin
• Plum butter: 4 pounds plums, 1 cup sugar, spices to taste

Adjust sugar levels based on plum sweetness and personal preference.

Essential Canning Equipment

Proper equipment is crucial for safe and successful plum canning. The right tools ensure proper sealing, sterilization, and ease of handling throughout the process.

Canners and Racks

Boiling-water canners are essential for processing high-acid foods like plums. These large pots come with a removable rack to keep jars off the bottom. The rack allows water to circulate freely, ensuring even heat distribution.

Water bath canning requires a pot deep enough to cover jars with 1-2 inches of water. Some canners have built-in racks, while others need separate canning racks.

For larger canner loads, consider a heavy-duty aluminum or stainless steel pot. These materials conduct heat efficiently, maintaining a consistent temperature during processing.

Canning Tools and Accessories

Jar lifters are indispensable for safely removing hot jars from boiling water. These tongs have rubber-coated grips to prevent slipping.

Canning tongs, also known as jar grabbers, help securely handle hot jars during filling and removal. They provide a firm grip without the risk of burns.

A bubble remover and headspace tool helps release trapped air bubbles and measure proper headspace in filled jars.

Wide-mouth funnels prevent spills when filling jars with hot plum preserves or syrup.

Magnetic lid lifters aid in retrieving lids from hot water without contamination.

Troubleshooting Common Canning Issues

Canning plums can sometimes present challenges. Addressing seal failures and handling jar breakage are two key issues canners may encounter.

Addressing Seal Failures

Seal failures can compromise food safety and shelf life. Check jar rims for nicks or cracks before use. Wipe rims clean with vinegar to remove any residue that could prevent a proper seal.

Ensure lids are new and undamaged. Don’t reuse lids from previous canning sessions. Tighten bands firmly but not overly tight, as this can interfere with the sealing process.

Process jars for the full recommended time. Allow jars to cool undisturbed for 12-24 hours. Test seals by pressing the center of the lid – it should not flex. Remove bands and lift jars by the edges of the lids to verify a strong vacuum seal.

Handling Jar Breakage During Canning

Jar breakage can be dangerous and wastes food. Inspect jars for cracks or chips before use. Avoid sudden temperature changes – don’t add cold jars to hot water or vice versa.

Use a rack in the canner to prevent jars from touching the bottom. Maintain proper water levels – jars should be covered by 1-2 inches of water.

Don’t overtighten bands, as trapped air needs to escape during processing. If a jar breaks, carefully remove other jars and let the canner cool before cleaning. Discard any food that came in contact with broken glass.

Safe Canning Practices and Food Safety

Proper canning techniques are essential for preserving plums safely. Plums are considered high-acid foods, making them suitable for water bath canning methods.

Always use clean, sterilized jars and new lids when canning plums. Inspect jars for cracks or chips before use.

Process plums in a boiling water bath or atmospheric steam canner. Follow tested recipes and processing times to ensure food safety.

Maintain proper headspace in jars as specified in the recipe. This allows for expansion during processing and helps create a proper seal.

After processing, let jars cool undisturbed for 12-24 hours. Check for proper seals before storing.

Store canned plums in a cool, dark place. Label jars with contents and date. Use within 1-2 years for best quality.

Key safety points:

• Use fresh, high-quality plums
• Follow tested recipes and processing times
• Ensure proper acidity levels
• Process in boiling water bath or steam canner
• Check for proper seals before storing

Canning plums preserves their flavor and nutritional value when done correctly. By following safe practices, home canners can enjoy delicious plums year-round.

Step-by-Step Guide to Canning Plums

Gather your canning equipment: jars, lids, rings, large pot, tongs, and a jar lifter. Wash jars and lids in hot, soapy water and rinse thoroughly.

Rinse plums and remove any stems. For whole plums, nick the skin to allow for expansion. To can halves, cut plums in half and remove pits.

Prepare a light syrup by dissolving 2 cups sugar in 4 cups water over medium heat. Bring to a boil, then reduce heat to keep warm.

Pack plums tightly into jars, leaving 1/2 inch headspace. Pour hot syrup over plums, maintaining the 1/2 inch headspace.

Remove air bubbles by sliding a non-metallic utensil between the jar and plums. Wipe jar rims clean with a damp cloth.

Place lids on jars and screw on rings until fingertip tight. Do not overtighten.

Lower jars into boiling water bath, ensuring they’re covered by 1-2 inches of water. Process for 20 minutes, adjusting time for elevation.

Remove jars carefully and place on a towel. Let cool for 12-24 hours. Check seals before storing in a cool, dark place.

This canning guide works for both whole plums and halves. The process preserves the fruit’s summer flavor for year-round enjoyment.