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Publication #FCS8297

Selecting, Preparing and Canning: Plums, Halved or Whole1

United States Department Of Agriculture, Extension Service2

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.

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. Prepare very light, light, or medium syrup. Hot pack — Add plums to hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and cooking syrup, leaving 1/2-inch headspace.

Raw pack — Fill jars with raw plums, packing firmly. Add hot syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Processing directions for canning plums in a boiling-water canner are given in Table 1, in a dial-gauge canner are given in Table 2, and in a weighted canner are given in Table 3.

Tables

Table 1. 

Recommended process time for Plums, halved or whole in a boiling-water canner.

 

Process Time at Altitudes of

Styleof Pack

JarSize

0-1,000 ft

1,001-3,000 ft

3,001-6,000 ft

Above6,000 ft

HotandRaw

Pints

20 min

25

30

35

Quarts

25

30

35

40

*After the process is complete, turn off the heat and remove the canner lid. Wait five minutes before removing jars.

Table 2. 

Process Times for Some Acid Foods in a Dial-Gauge Pressure Canner.

 

Canner Pressure (PSI) at Altitudes of

Typeof Fruit

Style of Pack

JarSize

Process Time (Min)

0-2,000 ft

2,001-4,000 ft

4,001-6,000 ft

6,001-8,000 ft

Plums

Hot and Raw

Pints or Quarts

10

6

7

8

9

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Table 3. 

Process Times for Plums in a Weighted-Gauge Pressure Canner

 

Canner Pressure (PSI) at Altitudes of

Typeof Fruit

Styleof Pack

JarSize

Process Time (Min)

0-1,000 ft

Above1,000 ft

Plums

Hotand Raw

Pintsor Quarts

10

5

10

*After the canner is completely depressurized, remove the weight from the vent port or open the petcock. Wait 10 minutes; then unfasten the lid and remove it carefully. Lift the lid with the underside away from you so that the steam coming out of the canner does not burn your face.

Footnotes

1.

This document is FCS 8299, a series of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Publication date: May 2003. Revised: July 2005. Reviewed: April 2014. This document was extracted from the Complete Guide to Home Canning, Agriculture Information Bulletin No. 539, USDA. It was originally published on CD-ROM as part of HE 8148, Guide 2: Selecting, Preparing, and Canning Fruit and Fruit Products. Please visit the EDIS website at http://edis.ifas.ufl.edu

2.

Reviewed for use in Florida by Amy Simonne, assitant professor, , Food Safety and Quality, Department of Family, Youth and Community Sciences, UF/IFAS Extension, Gainesville, Fl, 32611.


The Institute of Food and Agricultural Sciences (IFAS) is an Equal Opportunity Institution authorized to provide research, educational information and other services only to individuals and institutions that function with non-discrimination with respect to race, creed, color, religion, age, disability, sex, sexual orientation, marital status, national origin, political opinions or affiliations. For more information on obtaining other UF/IFAS Extension publications, contact your county's UF/IFAS Extension office.

U.S. Department of Agriculture, UF/IFAS Extension Service, University of Florida, IFAS, Florida A & M University Cooperative Extension Program, and Boards of County Commissioners Cooperating. Nick T. Place, dean for UF/IFAS Extension.