Home canning plums takes a little time but not a lot of money. You will need fresh plums, a large bowl, jars, flats, rings, a small bowl, a
paring knife, table knife, tongs, a large pot or canner, sauce pan, a
rack to place inside the pot or canner, a roll of paper towels, a timer and sugar.
Preparation For Home Canning Plums
When home canning plums, jars should be washed and rinsed thoroughly then fill a few at a time with hot or boiling water at least half way to the top of the jar. Jars need to remain hot until they are used. Flats should also be soaking in hot water in a small bowl until they are used. Flats are the flat disc part of the lid of the jar, should never be re-used. Always use new flats. The rings and jars can be used repeatedly.
You will need to prepare your medium simple syrup ahead of time. Combine 2c water and 1c of sugar, mix together in a sauce pan and heat until sugar is dissolved. The solution should remain hot but not burn.
Before home canning plums, wash them, cut them half and pit for plums. Place the halves in the large bowl. This type of fruit can be cold packed into the jars. Which means the fruit doesn’t have to be hot when placed in the jar.
Place the rack in the pot or canner, the rack should be about half
an inch off the bottom of the pot or canner. Fill with enough boiling water so that the water level will be an inch over the top of the lid on the filled jars. The water should be near boiling when the jars of fruit go in the pot. Only prepare as many jars as will fit into your pot or canner at a time. The jars need to stay hot.
Home Canning Or Processing Plums
Above: This picture shows a home canned jar of plums that has no “head” room above the fruit, if you filled this with syrup, sealed it and placed it in the pot or canner, all the syrup would boil out of the jar. Making a huge mess on all the other jars and the canner. It may not seal very well either.
Take a hot jar, pour out the water (or pour it into another jar, if it is
still hot), put the halves of plums into the empty hot jar pit side
down. then stack them on top of each other all pit side down. Fill the jar until you have about two inches of “head” space above the fruit. Then pour in enough of the hot simple syrup to cover the fruit. Allow for an inch and a half head space above the syrup and fruit.
After placing the plums in the hot jar, run a clean table knife down the inside of the jar along the side in two or three places to gently remove any air bubbles that may have been trapped by the syrup.
Wipe the mouth of the jar with a wet clean paper towel. Use the tongs to remove a flat from the hot water in the small bowl. Place a hot flat on the top of the jar and then screw the ring on the top of the flat and jar until the ring is hand tight. Repeat until you have enough jars to fill your pot or canner.
Place the jars on the rack in the pot or canner, bring the water to a rolling boil and make sure that the water is an inch above the tops of the sealed jars. Start your time when the water is at a rolling boil. This should process or boil for about 20 minutes. This is called a hot water bath. Acidic fruit like pears, plums, peaches and tomatoes can be preserved in a hot water bath.
At 20 minutes, remove the jars with the jar tongs and place them on a dry, heat resistant surface. Make sure not to place them on a surface that is covered in water, this will cause the jars to crack and shatter.
Storage Of Home Canned Plums
After completely cooled, the home canned plums can be labeled – best place to label is on the flat. The jars can then be moved to a cool, dark, dry place until needed.
A case of golf ball sized plums or a little larger should yield about a dozen pint jars and about eight quart jars.
Hints For Home Canning
Run a pot of clean water through the brew cycle of your coffee pot, you can use this always heated water to fill the jars and and pour over the flats.
See our How To pages for more information on home canning and