Plums, with their sweet and tangy flavor, are a summer fruit that’s hard to resist. But what do you do when you have more plums than you can eat? Canning them is a fantastic way to preserve their deliciousness and enjoy a taste of summer throughout the year. This comprehensive guide will walk you through the entire process, from selecting the best plums to safely sealing your jars.
Choosing the Right Plums for Canning
The first step to successful plum canning is selecting the right plums. Not all plums are created equal, and some varieties are better suited for canning than others. Look for plums that are ripe but firm. They should be slightly soft to the touch but not mushy. Avoid plums with bruises, blemishes, or signs of decay. These imperfections can affect the quality and safety of your canned product.
Consider the type of plum as well. Freestone plums, where the pit easily separates from the flesh, are generally easier to work with than clingstone varieties. Popular freestone plums for canning include:
- Italian Plums: These are known for their rich flavor and firm texture.
- Stanley Plums: Similar to Italian plums, Stanley plums are also a good choice.
- Santa Rosa Plums: These plums have a slightly tart flavor that balances well with the sweetness of the syrup.
Clingstone plums, while still cannable, require a bit more effort to remove the pits. If you choose to use clingstone plums, be prepared to spend extra time preparing them.
Ultimately, the best plums for canning are the ones you enjoy the most. Experiment with different varieties to find your favorite. Ripe, unblemished plums are essential for a quality final product.
Gathering Your Canning Supplies
Before you begin, gather all the necessary equipment. Having everything on hand will make the canning process smoother and more efficient. Here’s a list of what you’ll need:
- Canning jars with lids and bands: Make sure the jars are specifically designed for canning and are free from chips or cracks. Use new lids each time.
- Canning pot with a rack: A large, deep pot with a rack to keep the jars from sitting directly on the bottom.
- Jar lifter: This tool is crucial for safely lifting hot jars out of the canning pot.
- Lid lifter: A magnetic tool to lift sterilized lids from hot water.
- Bubble remover/headspace tool: A non-reactive tool (plastic or rubber) for removing air bubbles from the jars and measuring headspace.
- Large pot for syrup: For preparing the sugar syrup.
- Slotted spoon: To transfer plums to the jars.
- Clean towels: For wiping jars and cleaning up spills.
- Measuring cups and spoons: For accurate measurements.
- Knife and cutting board: For preparing the plums.
Ensure all your equipment is clean and in good working order before you start. This will help prevent contamination and ensure a successful canning experience.
Preparing the Plums
Once you have your supplies ready, it’s time to prepare the plums. This involves washing, pitting (if desired), and cutting them into manageable pieces.
First, thoroughly wash the plums under cool, running water. Gently scrub them to remove any dirt or debris. Next, decide whether you want to pit the plums. Pitting makes the plums easier to eat after canning, but it’s not strictly necessary.
To pit a freestone plum, simply cut it in half along the seam and twist the halves apart. The pit should easily separate from the flesh. For clingstone plums, you may need to use a paring knife to carefully cut around the pit and remove it in sections.
After pitting, you can leave the plums in halves or cut them into smaller pieces, depending on your preference. If you’re using smaller plums, you may choose to leave them whole.
Properly preparing the plums is crucial for a safe and appealing final product. Remove any blemishes or damaged portions before proceeding.
Making the Syrup
The syrup serves as a preserving agent and adds sweetness to the canned plums. You can adjust the sweetness of the syrup to your liking, but a general guideline is to use a light to medium syrup. Here are the ratios for different syrup densities:
- Light Syrup: 2 cups water + 1/2 cup sugar
- Medium Syrup: 2 cups water + 1 cup sugar
- Heavy Syrup: 2 cups water + 1 1/2 cups sugar
In a large pot, combine the water and sugar. Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved. Once the syrup is clear, reduce the heat to low and keep it warm until you’re ready to use it.
You can also add other flavorings to the syrup, such as a cinnamon stick, a vanilla bean, or a few cloves. Remove these flavorings before filling the jars.
Adjust the syrup density based on your preference and the sweetness of the plums. Remember that the syrup contributes to the overall preservation of the fruit.
Packing the Jars
Now it’s time to pack the plums into the canning jars. There are two methods for packing: raw pack and hot pack.
Raw Pack: This method involves packing the raw plums directly into the jars. This method saves time and energy, but the plums may shrink during processing, leaving more headspace in the jars.
Hot Pack: This method involves heating the plums in the syrup before packing them into the jars. This helps to reduce shrinkage and ensures that the plums are more evenly heated during processing. To hot pack, add the prepared plums to the warm syrup and simmer for about 5 minutes, stirring occasionally.
Regardless of which method you choose, pack the plums into the jars, leaving about 1/2-inch of headspace at the top. Headspace is the space between the top of the food and the lid. Use the bubble remover/headspace tool to gently press on the plums and release any trapped air bubbles.
After removing air bubbles, add more syrup to the jar if needed to maintain the 1/2-inch headspace. Wipe the rim of the jar with a clean, damp cloth to remove any residue. This will ensure a proper seal.
Place a lid on the jar and screw on the band fingertip tight. Fingertip tight means tightening the band until you feel resistance, then backing off slightly. Avoid overtightening the bands, as this can prevent the jars from sealing properly.
Processing the Jars
Processing the jars in a boiling water bath is essential for killing any bacteria that could cause spoilage and creating a vacuum seal.
Place the filled jars on the rack in the canning pot. Add enough hot water to the pot to cover the jars by at least 1 inch. Make sure the jars are not touching each other or the sides of the pot.
Bring the water to a rolling boil. Once the water is boiling, start timing the processing according to the following recommendations. Processing times vary depending on the altitude.
| Altitude | Pint Jars | Quart Jars |
|---|---|---|
| 0 – 1,000 feet | 20 minutes | 25 minutes |
| 1,001 – 3,000 feet | 25 minutes | 30 minutes |
| 3,001 – 6,000 feet | 30 minutes | 35 minutes |
| Above 6,000 feet | 35 minutes | 40 minutes |
Once the processing time is complete, turn off the heat and remove the lid from the canning pot. Let the jars sit in the hot water for 5 minutes. This allows the pressure inside the jars to equalize and prevents the syrup from siphoning out when you remove them.
After 5 minutes, carefully lift the jars out of the pot using the jar lifter and place them on a towel-lined surface. Make sure the jars are not touching each other and are away from drafts.
Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound, which indicates that the lids have sealed properly. Proper processing is critical for food safety.
Checking the Seals and Storing Your Canned Plums
After the jars have cooled completely, check the seals. To do this, press down on the center of each lid. If the lid flexes or pops up and down, the jar is not sealed properly and should be reprocessed with a new lid, refrigerated immediately and consumed within a few days, or frozen.
If the lid is firm and doesn’t move, the jar is sealed properly. Remove the bands from the sealed jars. While not strictly necessary, removing the bands prevents them from rusting and makes it easier to detect any leakage during storage.
Wipe the jars clean and label them with the date and contents. Store the jars in a cool, dark, and dry place. Properly canned plums can last for up to a year or more.
Always check the seals before storing your canned plums. This ensures that your hard work will be preserved safely and deliciously.
Canning plums is a rewarding way to enjoy the flavors of summer all year round. By following these steps carefully, you can create delicious and safe canned plums that you and your family will love. Enjoy your preserved bounty!
What type of plums are best for canning?
Firm-fleshed plum varieties like Italian plums, Damson plums, and Stanley plums are generally considered the best for canning. These types of plums hold their shape well during the canning process and don’t become overly mushy. They also tend to have a good balance of sweetness and acidity, which contributes to a flavorful and well-preserved final product.
However, you can successfully can other plum varieties as long as they are ripe but firm. Avoid using overripe or bruised plums, as they will likely fall apart during canning. Consider adjusting the amount of sugar in your syrup based on the natural sweetness of the plums you choose, and always follow tested and approved canning recipes to ensure a safe and high-quality result.
What equipment do I need to can plums safely?
Canning plums requires specific equipment to ensure safety and proper preservation. You’ll need a boiling water bath canner with a rack, canning jars with lids and bands, a jar lifter, a wide-mouth funnel, a ladle, and a bubble remover (or a clean plastic spatula). A magnetic lid lifter can also be helpful.
Additionally, you’ll need a large pot for preparing your syrup, a cutting board and knife for preparing the plums, and clean kitchen towels. Ensuring all equipment is clean and in good working order is critical for a successful and safe canning experience. Inspect jars for chips or cracks, and ensure lids are new and unused for proper sealing.
Do I need to remove the plum skins before canning?
Removing the plum skins before canning is a matter of personal preference. Some people prefer to leave the skins on for added texture and nutrients, while others find them to be tough or bitter. Removing the skins can result in a smoother final product, especially if you are using plum varieties with thicker skins.
If you choose to remove the skins, you can easily do so by blanching the plums in boiling water for 30-60 seconds, then immediately transferring them to an ice bath. The skins should then slip off easily. Leaving the skins on will also work just fine, if you prefer. Either option requires no change in the canning time.
What is the purpose of adding sugar when canning plums?
While sugar is often added to canned plums to enhance the flavor, its primary purpose in canning is as a preservative. Sugar helps to draw water out of the fruit, creating an environment that is less hospitable to spoilage-causing microorganisms. It also contributes to the firmness and texture of the plums during the canning process.
You can adjust the amount of sugar in your syrup based on your personal preferences and the sweetness of the plums you are using. However, it is important to follow tested and approved canning recipes to ensure that you are using enough sugar to safely preserve the plums. Reducing the sugar significantly may affect the texture and shelf life of the canned plums. Light or even no-sugar syrups can work, but ensure a reputable canning recipe is followed.
How do I know if my plum jars have sealed properly after canning?
After processing your plum jars in the boiling water bath, allow them to cool completely for 12-24 hours. During this time, you should hear a “popping” sound as the jars seal. After cooling, check each jar to ensure that the lid is concave (curved inward).
You can also test the seal by pressing down on the center of the lid. If the lid does not flex or pop back up, it is properly sealed. If the lid flexes or pops up, the jar did not seal properly and should be refrigerated and used within a few days, or reprocessed with a new lid. Never consume food from unsealed jars.
What is headspace, and why is it important when canning plums?
Headspace refers to the empty space left at the top of the jar between the surface of the plums and the underside of the lid. Leaving the correct amount of headspace is crucial for proper sealing and preventing jar breakage during the canning process. Typically, for plums, you will want to leave ½ inch of headspace.
Insufficient headspace can cause the contents of the jar to expand during processing, potentially pushing the lid off and preventing a proper seal. Excessive headspace can lead to air remaining in the jar, which may cause discoloration of the plums and could affect the safety of the product. Always follow the recommended headspace guidelines in your chosen canning recipe.
How long can I store canned plums?
When stored properly in a cool, dark, and dry place, canned plums can be safely stored for at least 12-18 months. Over time, the quality of the plums may gradually decrease in terms of color and texture, but they will still be safe to eat as long as the seal remains intact.
It’s important to regularly inspect your canned plums for any signs of spoilage, such as bulging lids, leakage, or unusual odors. If you notice any of these signs, discard the jar immediately. Always follow safe food handling practices and only consume plums from jars that are properly sealed and show no signs of spoilage.