I always remember our plum tree full of plums and the busyness of the kitchen at this time of year.
If you are like me, I just love canned plums. Whether you can them halved or whole it doesnt matter. To get the most out of canning plums choose lovely plump, fully ripened plums. If you can get them the closer to harvesting the better. The best plums to use are Purple of prune plums, or Damson and Greengage. But really, any plum is ok to use.
You can either pack the plums in water or syrup.
6-10 lbs plums, whole or halved and pitted (about 60-100 medium)
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.
To prepare the syrup:
Combine 2-1/4 cups granulated sugar and 5-1/4 cups water for light syrup and 3-1/4 cups granulated sugar and 5 cups water for medium syrup in a stainless steel saucepan.
Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil the syrup down.
To read more about making the syrup please go here
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, prepare very light, light, or medium syrup.
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 1/2-inch headspace.
Raw pack — Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving 1/2-inch headspace.
Adjust lids and process.
Processing directions for canning plums in a boiling-water, a dial, or a weighted-gauge canner are here