Plums, Halved or Whole — NCHFP
Tested NCHFP home-canning directions for mature plums, halved or whole.
Ingredients
- 14 lb mature plums average for a 7-quart canner load
- water or very light, light, or medium syrup for packing fruit
Equipment
- Boiling-water canner
Directions
- Stem and wash plums. For whole plums, prick skins on two sides with a fork to help prevent splitting. Freestone varieties may be halved and pitted.
- For hot pack, add plums to water or hot syrup and boil 2 minutes. Cover and let stand 20 to 30 minutes. Fill jars with hot plums and cooking liquid, leaving 1/2-inch headspace.
- For raw pack, firmly pack raw plums into jars and add hot water or syrup, leaving 1/2-inch headspace.
- Boiling-water process pints 20/25/30/35 minutes and quarts 25/30/35/40 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Follow the NCHFP jar size, pack style, headspace, and altitude-adjusted processing schedule. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/plums-halved-or-whole/