Canning small plums is an excellent way to preserve their sweet-tart flavor for year-round enjoyment, allowing you to savor summer's bounty long after the season ends. This method ensures your plums are safely stored and ready for pies, desserts, or simply eating straight from the jar.
Preparing for Canning
Before you begin, gather your equipment and prepare your plums. Proper preparation is key to safe and successful canning.
Essential Equipment:
- Water bath canner with a rack
- Canning jars (pint or quart, with new lids and bands)
- Jar lifter, canning funnel, non-metallic utensil (for air bubbles)
- Ladle, measuring cups, large pot for syrup
- Clean towels
Choosing and Preparing Plums:
- Selection: Choose firm, ripe, unblemished small plums. Varieties like Mirabelle, Damson, or small Italian prune plums are ideal for canning.
- Washing: Wash plums thoroughly under cool running water.
- Preparation Options:
- Whole Plums: For very small plums, you can leave them whole. This retains their shape and makes preparation quicker. You may prick the skins with a fork to prevent bursting.
- Halved Plums: For slightly larger small plums, or if you prefer to remove pits, cut them in half and remove the pit.
Preparing Canning Liquid
You'll need a hot canning liquid to fill your jars. This can be water or a sugar syrup, depending on your preference for sweetness.
- Plain Water: For a healthier, less sweet option, simply use boiling water.
- Syrup: Syrups help preserve color and texture.
- Light Syrup: 2 cups sugar to 4 cups water (good for naturally sweet plums)
- Medium Syrup: 3 cups sugar to 4 cups water (common choice for most plums)
- Heavy Syrup: 4 cups sugar to 4 cups water (for tart plums or very sweet results)
Instructions for Syrup: Combine sugar and water in a large pot. Bring to a boil, stirring until sugar dissolves. Keep hot.
Canning Process: Step-by-Step
This process utilizes the water bath canning method, suitable for high-acid fruits like plums.
1. Sterilize Jars and Lids
Wash jars and screw bands in hot, soapy water. Rinse well. Sterilize jars by submerging them in boiling water for at least 10 minutes. Keep jars hot until ready to fill. New canning lids should be simmered in hot (not boiling) water according to manufacturer's instructions.
2. Hot Pack Plums (Recommended)
This method helps prevent plums from floating and ensures a better jar fill.
- In a large pot, combine prepared plums with canning liquid (water or syrup).
- Bring to a boil and cook gently for 5 minutes. This slightly softens the plums.
3. Filling Jars
This step is crucial for safe and effective sealing.
- Carefully pack the hot, prepared plums into hot, sterilized jars. Fill the jars with plums, leaving about 3/4 inch (2 cm) of space from the top rim.
- Next, pour your hot canning liquid (syrup or water) over the plums, ensuring they are completely submerged. Continue filling until you achieve a final headspace of 1/2 inch (1 cm) from the top of the jar.
- Using a non-metallic utensil (like a plastic spatula or chopstick), gently slide it down the inside of the jar to release any trapped air bubbles.
- Check the headspace again. If necessary, adjust it by adding more plums or hot liquid to maintain the 1/2 inch (1 cm) headspace.
- Wipe the jar rim thoroughly with a clean, damp cloth to remove any food residue that could prevent a proper seal.
- Center a hot lid on the jar and apply a screw band until finger-tight. Do not overtighten.
4. Processing in a Water Bath Canner
- Place filled jars onto the rack in your water bath canner. Ensure jars are not touching each other.
- Add more hot water to the canner until the water level covers the tops of the jars by at least 1-2 inches.
- Bring the water to a rolling boil.
- Once boiling, start your timer. Process pints for 20 minutes and quarts for 25 minutes.
- Adjust for Altitude: If you live above 1,000 feet, you'll need to increase processing time. Refer to the table below for common adjustments.
| Altitude (Feet) | Increase Processing Time |
|---|---|
| 1,001 - 3,000 | +5 minutes |
| 3,001 - 6,000 | +10 minutes |
| 6,001 - 8,000 | +15 minutes |
| 8,001 - 10,000 | +20 minutes |
For precise altitude adjustments, always consult a reliable source like the National Center for Home Food Preservation.
5. Cooling and Storing
- Once processing time is complete, turn off the heat and remove the canner lid. Let the jars stand in the hot water for 5 minutes before carefully removing them with a jar lifter.
- Place hot jars on a clean towel or cooling rack, ensuring there's space between them for air circulation. Do not disturb them for 12-24 hours.
- After 12-24 hours, check the seals. Lids should be concave (curved inwards) and not flex when pressed. If any jar did not seal, refrigerate it and use within a few days, or reprocess with a new lid within 24 hours.
- Remove screw bands (they can rust onto the jar and make opening difficult later). Wipe jars clean.
- Label jars with the contents and date. Store in a cool, dark, dry place for up to 1 year.
Tips for Success
- Don't Overfill: Proper headspace is critical for a good seal and prevents siphoning (liquid loss during processing).
- Air Bubbles: Removing air bubbles ensures proper liquid coverage and headspace, which is essential for safe canning.
- New Lids: Always use new lids for each canning batch to ensure a proper seal. Screw bands can be reused.
- Spice It Up: Consider adding a cinnamon stick, a few cloves, or a star anise pod to each jar for a spiced plum variation.
By following these detailed steps, you can successfully can small plums and enjoy their delightful taste throughout the year. For more information on safe canning practices, visit reputable resources like your local extension office or the USDA National Center for Home Food Preservation.
