How to Prepare Delicious Canned Plums: A Comprehensive Guide

Canning plums is a fantastic way to preserve the sweet taste of summer and enjoy them throughout the year. Imagine opening a jar of perfectly preserved plums on a cold winter day, the vibrant color and juicy flavor transporting you back to sunnier times. This guide provides a detailed walkthrough of the entire canning process, from selecting the best plums to ensuring a safe and successful outcome. Whether you’re a seasoned canner or a curious beginner, you’ll find valuable information to confidently prepare delicious canned plums.

Table of Contents

Selecting the Perfect Plums for Canning

The foundation of any great canned plum recipe lies in choosing high-quality fruit. Selecting the right plums will significantly impact the final product’s flavor, texture, and overall success of your canning efforts.

Choosing the Right Variety

Not all plums are created equal when it comes to canning. Some varieties hold their shape better than others, while some boast superior flavor. Popular choices for canning include:

Italian Plums: These are a classic canning choice, known for their firm texture and slightly tart flavor. They hold their shape well during processing.
Stanley Plums: Similar to Italian plums, Stanley plums are also a good option for canning due to their firm flesh.
Damson Plums: These plums have a more intense, slightly tart flavor and are excellent for making jams, preserves, and canned whole plums if you enjoy a bolder taste.
Santa Rosa Plums: Known for their reddish-purple skin and sweet-tart flavor, Santa Rosa plums are a versatile option. However, they can be slightly softer than Italian or Stanley plums.

Ultimately, the best variety depends on your personal preference. Experiment with different types to discover your favorite canned plum flavor profile.

Judging Plum Ripeness

The ripeness of your plums is crucial for successful canning. Plums should be ripe but firm. Overripe plums will become mushy during processing, while underripe plums may be too tart and lack sweetness.

Gently squeeze the plum. It should yield slightly to pressure but not be excessively soft. Look for plums with a vibrant color, free from blemishes, bruises, or soft spots. The fruit should have a slight give when pressed gently. Avoid plums that are rock-hard or excessively soft.

Quantity Considerations

Estimate the number of plums you’ll need based on the number of jars you plan to can. A good rule of thumb is that approximately 2.5 pounds of plums will yield about 1 quart of canned plums. Adjust the quantity accordingly based on your desired output.

Preparing Your Canning Equipment

Before you even touch the plums, it’s vital to ensure your canning equipment is clean and ready for action. Proper preparation minimizes the risk of contamination and ensures a safe, long-lasting product.

Essential Canning Tools

Gather the following essential tools:

Water Bath Canner: A large, deep pot with a rack to hold jars.
Canning Jars: Use only jars specifically designed for canning, such as Mason or Ball jars. Inspect jars for any chips or cracks, especially around the rim.
Canning Lids and Rings: Use new, unused lids for each batch. Rings can be reused as long as they are not rusty or damaged.
Jar Lifter: A tool designed to safely lift hot jars out of the canner.
Lid Lifter: A magnetic tool for safely lifting lids out of hot water.
Wide-Mouth Funnel: Helps prevent spills when filling jars.
Bubble Remover/Headspace Tool: A plastic or wooden tool for removing air bubbles and measuring headspace.
Clean Kitchen Towels: For wiping jars and surfaces.

Sanitizing Jars, Lids, and Rings

Thoroughly clean all jars, lids, and rings with hot, soapy water. Rinse them well. To sanitize, you can either:

Boil Jars: Place clean jars in the water bath canner, cover with water, and boil for 10 minutes. Keep jars hot until ready to fill.
Dishwasher: Run the jars through a hot cycle in your dishwasher. Keep the dishwasher closed to keep the jars hot.

Place the canning lids in a small saucepan, cover with water, and bring to a simmer (180°F). Do not boil. Keep the lids hot until ready to use. Rings do not need to be heated.

Preparing the Plums for Canning

Once your equipment is ready, it’s time to prepare the plums. This involves washing, pitting (optional), and preparing a syrup (also optional).

Washing and Inspecting the Plums

Wash the plums thoroughly under cool, running water. Gently rub the skin to remove any dirt or debris. Inspect each plum for bruises, blemishes, or soft spots. Discard any damaged plums.

Pitting Plums (Optional)

Pitting plums is a matter of personal preference. Pitted plums are easier to eat directly from the jar. However, leaving the pits in can help the plums retain their shape better during processing.

To pit plums:

Use a paring knife to cut the plum in half around the pit.
Twist the two halves apart.
Remove the pit with the tip of the knife.

Alternatively, you can use a cherry pitter or a specialized plum pitter.

Preparing a Syrup (Optional)

While you can can plums in plain water, a syrup adds sweetness and helps preserve the color and flavor of the fruit. The syrup strength can be adjusted to your taste.

To make a syrup:

Combine water and sugar in a saucepan.
The ratio of water to sugar determines the syrup strength:
- Light Syrup: 4 cups water to 1 cup sugar
- Medium Syrup: 4 cups water to 2 cups sugar
- Heavy Syrup: 4 cups water to 3 cups sugar
Bring the mixture to a boil, stirring until the sugar is dissolved.
Keep the syrup hot until ready to use.

You can also use honey or other sweeteners in place of sugar. Adjust the amount to taste.

Packing the Jars

Proper packing of the jars is essential for safe and successful canning. This involves placing the plums in the jars and covering them with syrup or water, leaving the correct amount of headspace.

Hot Pack vs. Raw Pack

There are two main methods for packing plums into jars: hot pack and raw pack.

Hot Pack: Plums are heated in the syrup or water before being packed into the jars. This method helps to shrink the plums, allowing you to pack more into each jar. It also reduces the risk of the plums floating to the top of the jar during processing.
Raw Pack: Plums are packed raw into the jars and then covered with hot syrup or water. This method is faster but may result in more air bubbles and more shrinkage during processing.

For best results, especially with firmer plums, the hot pack method is often recommended.

Packing the Plums

To hot pack plums:

Gently simmer the prepared plums in the hot syrup or water for a few minutes.
Using a slotted spoon, transfer the hot plums to the hot, sterilized jars.
Ladle the hot syrup or water over the plums, leaving the appropriate headspace.

To raw pack plums:

Pack the raw plums tightly into the hot, sterilized jars.
Ladle the hot syrup or water over the plums, leaving the appropriate headspace.

Headspace

Headspace refers to the empty space between the top of the food and the lid of the jar. Proper headspace is crucial for creating a vacuum seal. For plums, leave 1/2 inch of headspace.

Removing Air Bubbles

After filling the jars, use a bubble remover or a clean plastic utensil to gently release any trapped air bubbles. Run the tool around the inside of the jar to dislodge bubbles.

Wiping the Jar Rims

Use a clean, damp cloth to wipe the rims of the jars. This removes any food particles that could prevent a proper seal.

Processing the Canned Plums

Processing the jars in a water bath canner is essential for killing harmful bacteria and creating a vacuum seal. This ensures the plums are safe to eat and can be stored for an extended period.

Loading the Canner

Carefully lower the filled jars into the water bath canner using a jar lifter. Ensure the jars are not touching each other or the sides of the canner. Add more hot water to the canner if necessary to ensure the water level is at least 1 inch above the tops of the jars.

Processing Time

Bring the water to a rolling boil. Once boiling, start the processing time. The processing time depends on the jar size and your altitude. Adjust processing times according to altitude.

Adjusting for Altitude

Altitude affects the boiling point of water. At higher altitudes, water boils at a lower temperature, which can impact the effectiveness of the canning process. Therefore, it’s essential to increase the processing time based on your altitude.

Turning off the Heat

After the processing time is complete, turn off the heat and remove the lid of the canner. Let the jars sit in the hot water for 5 minutes before removing them. This helps to prevent siphoning, where liquid is drawn out of the jars.

Cooling and Storing the Canned Plums

Proper cooling and storage are essential for ensuring the longevity and safety of your canned plums.

Removing Jars from the Canner

Carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving at least 1 inch of space between them. Avoid placing the jars directly on a cold countertop, as this can cause them to crack.

Checking for a Seal

As the jars cool, you should hear a popping sound, which indicates that the lids have sealed. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex or move, it’s properly sealed. If the lid flexes, the jar didn’t seal and should be reprocessed with a new lid or refrigerated and used within a few days.

Labeling and Storing

Label each jar with the date and contents. Store the canned plums in a cool, dark, and dry place. Properly canned plums can last for up to 1 year or longer. Discard any jars that show signs of spoilage, such as bulging lids, leaks, or unusual odors.

Troubleshooting Common Canning Problems

Even with careful preparation, problems can sometimes arise during the canning process. Here are some common issues and how to address them:

Jars Not Sealing: This can be caused by various factors, including insufficient processing time, improper headspace, or damaged jar rims. Reprocess with a new lid, making sure the rims are clean, using the correct headspace and processing time.
Siphoning (Liquid Loss): This can occur if the jars are removed from the canner too quickly or if the pressure inside the jar is significantly different from the pressure outside the jar. Let the jars sit in the hot water for 5 minutes after processing before removing them.
Fruit Floating: This can be caused by improper packing or insufficient syrup. Ensure the fruit is packed tightly and that you are using a strong enough syrup.
Discoloration: This can be caused by oxidation or improper storage. To minimize discoloration, use ascorbic acid (vitamin C) in the syrup or water and store the jars in a dark place.

Canning plums is a rewarding experience that allows you to enjoy the taste of summer year-round. By following these detailed instructions, you can confidently prepare delicious and safe canned plums for yourself and your family. Remember to always prioritize safety and follow proper canning procedures. Happy canning!

What types of plums are best for canning?

Freestone plums, like Santa Rosa, Italian, or Damson, are generally preferred for canning. This is because the pit separates easily from the flesh, making them easier to prepare. Clingstone plums, while still usable, require extra effort to remove the pit and may result in a less aesthetically pleasing final product.

Ultimately, the best type depends on your personal preference for flavor and texture. If you enjoy a tart plum, Damson plums are a great choice. If you prefer a sweeter plum, Santa Rosa plums might be a better fit. Experimenting with different varieties will allow you to discover your favorite canned plum flavor.

Do I need to peel plums before canning them?

Peeling plums before canning is optional, but it can improve the texture of the final product. Plum skins can become tough during the canning process. Peeling removes this potential toughness, resulting in a smoother, more pleasant eating experience.

However, if you prefer the slightly firmer texture and the added nutrients found in the plum skin, you can leave them on. Just be sure to prick the skins several times with a fork to prevent them from bursting during the canning process. This allows steam to escape and keeps the plums intact.

What is the best type of syrup to use for canning plums?

The ideal syrup depends on your desired sweetness level. Light syrup (typically a ratio of 2 cups sugar to 4 cups water) will yield less sweet plums, while heavy syrup (4 cups sugar to 4 cups water) will result in a much sweeter product. Medium syrup (3 cups sugar to 4 cups water) is a good middle ground for many.

You can also use honey or other sweeteners in place of sugar, but be aware that this can affect the flavor and color of the plums. When substituting, it’s best to experiment with small batches first to determine the right proportions for your taste. Always ensure the sweetener is fully dissolved in the water before adding it to the jars.

How do I prevent my canned plums from floating in the jars?

Floating plums are a common occurrence in home canning and don’t necessarily indicate a problem with the process. However, to minimize floating, ensure you pack the plums as tightly as possible into the jars without crushing them. Using a sterilized utensil, gently press down on the plums to release any trapped air bubbles.

Another helpful tip is to use the hot pack method, where you briefly simmer the plums in the syrup before packing them into the jars. This helps to soften the fruit and allows it to absorb some of the syrup, reducing the likelihood of floating. Be sure to leave the recommended headspace in the jars to allow for proper sealing.

What is the proper headspace to leave when canning plums?

Headspace is the amount of space between the top of the food (plums and syrup) and the lid of the jar. For canned plums, it’s crucial to leave ½ inch of headspace. This space allows for proper expansion of the contents during the canning process and helps to create a strong vacuum seal.

Leaving too little headspace can cause the contents to boil over during processing, potentially preventing a proper seal and contaminating the rim of the jar. Too much headspace can also lead to seal failure because there isn’t enough air being expelled from the jar to create a strong vacuum. Always use a ruler or headspace tool to accurately measure.

How long do I need to process canned plums in a boiling water bath?

Processing time depends on the size of the jars and your altitude. For pint jars, process for 20 minutes at altitudes of 0-1,000 feet, 25 minutes at 1,001-6,000 feet, and 30 minutes above 6,000 feet. For quart jars, process for 25 minutes at 0-1,000 feet, 30 minutes at 1,001-6,000 feet, and 35 minutes above 6,000 feet.

These times are crucial to ensure the plums are heated to a temperature sufficient to kill any harmful bacteria and create a safe, shelf-stable product. Always refer to a reliable canning guide, like those from the USDA or your local extension office, for accurate processing times based on your specific conditions. Incorrect processing times can lead to spoilage.

How long can I store canned plums, and how do I know if they’ve gone bad?

Properly canned plums can typically be stored in a cool, dark, and dry place for up to 12-18 months. After this time, the quality may begin to decline, but they may still be safe to eat. It’s best to use them within this timeframe for optimal flavor and texture.

Before consuming canned plums, always inspect the jar for signs of spoilage. Discard the plums if the lid is bulging, leaking, or shows signs of rust. Also, reject any jars where the contents are cloudy, discolored, or have an unusual odor. If you have any doubts about the safety of the plums, it’s best to err on the side of caution and discard them.