The water should cover the jars by 2 ½ to 5 cm/1 to 2 inches. If it’s still not enough to cover the fruit completely, make more syrup if you need a lot of it (it is quick and easy). Bring to a boil, lower the heat, and can the jars for 25-30 minutes, depending on the size of the jars. Seal with the lids and can in a canner or in a large pot in a water bath. Clean the jars and the lids very thoroughly and sterilize them, if desired (Note 2). Pears, green tomatoes, zucchini are next. Fill jars with hot plums and cooking liquid or syrup, leaving 1/2-inch headspace. Varieties may be halved and pitted. There may be affiliate links within the post, see my, Simple Apricot Jam (How to Sterilize Jars), Pickled Green Tomatoes – Canning Tomatoes. Add plums, return to a boil and cook 2 minutes before turning off the heat. Chop plums into small-ish pieces. If all you need is just a little extra liquid, use hot water instead. The spices are optional, but I do recommend using them, plums without at least some cinnamon just don’t seem complete. Privacy Policy, As an Amazon Associate, I earn from qualifying purchases. Freestone plums may also be halved and pitted, if desired. Place the plums on the grill with the cut side down for five minutes until they are grill-marked and tender. Cover saucepan and let stand 20 to 30 minutes. Pack plums snugly into jars. Plums are just coming into season and will stick around through early fall. Canning plums in jars cannot be easier. The size is not so important, use what you have. Larger, freestone plums can be cut in half. Just the plums, sugar, water and some spices, a ready dessert in a jar during the winter months. Cover with hot water. I needed 5 of them. Serve with strained Greek yogurt. Once you have as much fruit in the jar as you can fit, use a ladle to fill the jar up with the hot sugar syrup. If there is not enough water in the pot, add some boiling water as needed. Slice a few plums in half and brush them with oil. Let cool for 5 minutes. Stem and wash plums. Caution: the water is very hot! Place them in the jars with the rounded skin side facing up. Plums can add a special tinge of sparkle and freshness to a cold winter day or even a holiday. Canadian subscriptions: 1 year (includes postage & GST). Remove the jars from the pot using a jar lifter and mitts. Try this and our other canning resources to help you stock up after each harvest. Add the sugar and stir to dissolve the sugar completely. Pack tightly in the jars, cut side facing down, leaving about 2 cm/ 0.8 inches headspace. They will keep for at least 6 months and up to 1 year. Store the sealed ones in a dark cool place. 15. Plums may be packed in water or syrup. You can try blending a plum sauce with a balsamic vinegar as well for a rich and vibrant flavor. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. Canned and dried plums (prunes) are also available when fresh plums are not in season. Sterilize the jars and lids, if desired. If the skin of the fruit feels soft, then it is ready to be picked. Sign in with your online account. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. Prepare the jars. Make sure the water covers the jars by 2 ½ to 5 cm/1 to 2 inches. Wipe the rim with a clean, wet paper towel. To can whole, prick skins on two sides of plums with fork to prevent splitting. Ladle hot syrup into each jar to cover plums, leaving 1/2" headspace. This will help prevent the skin from popping as the plums are preserved and will help them hold their shape better once you’ve placed them in the jar. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only). don't have an online Pour water and sugar into a … Or make some stewed plums for dessert. And if you still have lots of plums, try this German plum cake or Zwetschgenkuchen, you will love it. It softens the plums and helps to get some of the air out of them. Besides sharing the harvest with friends and family, the easiest way to deal with the extra fruit is to freeze ripe plums. Fill a canner about half full of water. Pairing a sweet plum sauce with a homemade whipped cream or creme fraiche creates a sweet and creamy topping for desserts. Leave them larger if you like your jam a little more chunky. I usually fit about 14 plums (28 halves) into a 1 litre Agee jar or 7 plums into a 500ml jar. To can whole, prick skins on two sides of plums with fork to prevent splitting. The easiest way to place them in the jars properly is by using tongs. To do this, take a knife and cut a plum in half lengthwise (you'll be able to feel your knife hit the pit, and then you can simply rotate your knife or the plum until it is halved). Have a look at these jewel-like canned raspberries or apricots, the preserved cherries, rhubarb or blueberries. Here’s how to freeze plums to enjoy all year long. Freestone varieties may be halved and pitted. Already a Member? You will need ½ cinnamon stick and 1 star anise per jar. Freezing works great too, if you have freezer space to spare. Otherwise, cut the plums in half and remove their pits. Processing directions for canning plums in a boiling-water, a dial, or a weighted-gauge canner are given in the Image Gallery. You can also make plum kebabs for the grill with plum and pork tenderloin, shrimp, or chicken. Whole plums 1. Can. The indicated amounts are perfect for the jars I have, but if you notice that you have too little liquid, you can always make a little more syrup to make sure that the fruit is properly covered. Plums should come off the tree easily with just a … Once it comes to a boil, let it bubble once or twice and remove from the heat. The latest research indicates that sterilizing the jars is not necessary anymore if you are canning the jars after filling them, but you can still do it just to be on the safe side. Prepare jars according to the water bath canning directions. The latest research indicates that sterilizing the jars is not necessary anymore if you are canning the jars after filling them, but you can still do it just to be on the safe side. Learn how to, 1 kg/ 2.2 lbs plums (Italian plums or regular), 500 g / 1.1 lb/ 2 ½ cups granulated sugar. With the rest of the plums, we decided to make plum sauce and can it in quart canning jars. The jars I use have a capacity of 350 ml/ 12 fl.oz/ 1 ½ cups. Plums may be packed in water or syrup. Plums and prunes can be frozen for later use. If not enough, add boiling water as needed. This fruit is eaten with equal zest by adults and children. Like to read more content, Join the Mother Earth News Community Today. If you try to throw them inside, many of them will flip and you will have to do it again. I prefer to make slightly more syrup than I think I need just to be sure. Hi, thanks for stopping by. You can make 7 quarts of canned plums for every 14 pounds of plums. Bring to a boil and lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. Prepare the jars. Serve with brandy or rum butter. Bring to a boil, cover the pot and boil for 20 to 25 minutes, depending on the size of your jars and altitude. You can also pressure or boiling water can whole or half plums. Prick each plum with a pin, needle, or knife, so it doesn't explode when heated. Just increase the amount of needed syrup for covering the fruit in the jars. You can cook your plums in the syrup for five minutes, then load your jar with plums then syrup. For very small plums you can leave them whole, but prick the skins so they don't burst during processing. Fill the jars with plums and pour syrup over the plums. Store the canned plums in a dark cool place. Very carefully remove the jars from the pot. Bring to a simmer, lower the heat, and can the jars for about 25-30 minutes, trying to keep the temperature of the water constant, about 75-80 degrees Celsius/ 170-180 degrees Fahrenheit, light simmer. Home canning helps gardeners preserve their harvests for year-round use. Raise canner temperature to 240oF at the center of the jars for at least 5 minutes or about 20 minutes total processing time. If you wish to can plums whole (which is a great choice for cling plums or small wild plums), prick the skins with a fork, on two different sides of the fruit. I preserve plums in jars every year, and most years I get “tons” of Italian plums from various neighbors or friends who have a tree in their garden. Fill jars with hot plums and cooking liquid or syrup, leaving 1/2-inch headspace. Hello! Add plums to the syrup for 2 to 3 minutes with the syrup boiling. Already a Member but @2018 - Where Is My Spoon. Place the jars on the towel making sure that they don’t touch each other. If the year was not a good one for fruit, I buy some regular plums and preserve those instead. You can tell when plums are ripe by applying gentle pressure with your fingers. Raw pack — Fill jars with raw plums, packing firmly. The latest research indicates that sterilizing the jars is not necessary anymore if you are canning the jars Canning plums in jars cannot be easier. If you only need a small amount of extra liquid, use some hot water instead. Once it comes to a boil, let it bubble once or twice and remove it from the heat. Survival Skills, Garden Planning, Seed Saving, Food Preservation, Natural Health – Dozens of courses, 100+ workshops, and interactive Q&As. Tuck any desired flavorings (vanilla bean, cinnamon stick, rosemary sprig) in amongst the fruit. Placing them together in a paper bag surrounds the plums with this gas and causes them to ripen more quickly. I use Italian plums 90% of the times. Wipe the jar tops and place the lids on. If you use syrup, prepare very light, light, or … At MOTHER EARTH NEWS for 50 years and counting, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. Lower the jars into the water one at a time with a jar lifter or use the canning rack of the canner to lower all the jars into the water at once. Hot pack — Add plums to water or hot syrup and boil 2 minutes. Place a clean kitchen towel on the bottom of the pot. The simpler the juicer, however, the more you can enjoy juicing plums. Canadian Subscribers - Click Here You can substitute a mixture of fresh and dried apricots, peaches, etc. Make the most of your fruit trees this year by home canning. Mother Earth News Guide To Growing Your Own Food E-Book, Natural & Herbal Family Remedies E-Handbook, Natural Cold Storage: Fresh Food in Winter, Keeping Crops Cool During Hot Weather: 13 Ways to Beat the Heat, Subscribe Today - Pay Now & Save 64% Off the Cover Price. Freezing works great too, if you have freezer space to spare. 3 Pour into the jars, covering the fruit completely. A bushel weighs 56 pounds and yields 22 to 36 quarts — an average of 2 pounds per quart. Seal with the lids. All Right Reserved. If they differ from the instructions I am providing, please follow the official instructions, your canner might be very different. Combine chopped plums, sugar, and water in a large pot. Refrigerate any jars that didn’t seal for up to 3 weeks. Hot pack – Add plums to water or hot syrup and boil 2 minutes. Raw pack – Fill jars with raw plums, packing firmly. Read the canner instructions before using it and follow those instructions if they differ from mine. Make sure you use a spatula, put it in the jar and get the bubbles Wipe rims with a clean, damp cloth, then screw on lids tightly, but not over-tight. Place the jars on the towel making sure that they don't touch each other. Learning how to can plums is simple and protects the flavor of your fruit without the use of chemicals. But can dogs eat plums just as we can, and are plums good for dogs? After the syrup has simmered for 10 minutes, add the plums. Make sure that both jars and lids are very clean. As plums and other fruits ripen, they release ethylene. Plums have a soft inner flesh with a single stone or pit in the middle. Freestone plums may also be halved and pitted, if desired. The size of the jars is not very important, those you can see in the pictures have a capacity of 350 ml/ 12 fl.oz/ 1 ½ cups. Learn how to can plums from the USDA Canning Guide. All sweet dessert plums can be used for cooking, too. If you don’t have a canner, take a large pot that will allow the jars to stand in it and be completely covered with water. Procedure: Stem and wash plums. 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. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. You will find lots of Romanian and German recipes, but not only. As mentioned above, they are optional but so good, if you decide to use them. Wild plums can be quite sour. 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. Freezing plums is as easy as can be, and the fruit will last up to six months in your freezer. I love canning plums and any other seasonal fruit or berries. Use a large pot that will allow the jars to stand in it and be completely covered with water. Heat the water in a saucepan. If you’re canning whole plums, it’s important to prick the outsides of the plum skin using a fork, knife, or toothpick. I've got some other pages for specific types of jam and butters, too, see this page Refrigerate any jars that didn't seal for up to 3 weeks. Now, in autumn it’s time to can the Italian plums or Zwetschgen, that are growing everywhere around here. Also I am canning Apple butter too, Yummy goodness. Plums may be packed in water or syrup. 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