Extension > Food > Food Safety > Preserving and preparing > Fruits > Canning plums
Canning 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. 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, see preparing and using syrups.
Hot pack
Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and cooking liquid or syrup, leaving ½ inch headspace.
Raw pack
Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving ½ inch headspace. Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints – 25 minutes
- Quarts – 30 minutes
See also: pressure canner process times for fruit.
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
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