Canning Plums: Halved or Whole

By The United States Department Of Agriculture
Published on May 16, 2013
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Make the most of your fruit trees this year by home canning. The USDA Canning Guide shows you how to can plums, which is a good way to preserve the quality of your large harvests.
Make the most of your fruit trees this year by home canning. The USDA Canning Guide shows you how to can plums, which is a good way to preserve the quality of your large harvests.
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Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.
Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.

Home canning helps gardeners preserve their harvests for year-round use. Canning plums is a great way to maintain the quality of your fruit, while helping you remain more self-reliant. Learning how to can plums is simple and protects the flavor of your fruit without the use of chemicals. With this helpful excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning, you’ll learn the hot pack process for canning plums in a boiling-water canner. Try this and our other canning resourcesto help you stock up after each harvest.

The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can plums.

Canning 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.

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