Canning and preserving plums allows you to enjoy them later either on their own or in another recipe. Today we will teach you how to preserve whole plums, trust me, it is very easy. I really like using this recipe for the small plums that aren’t really worth pitting but are a perfect bite-sized snack. This preservation method for plums allows you to easily add to your long-term food storage pantry.
Canned Plums
How to Can and Preserve Whole Plums
The following directions will make a 1-quart jar of canned plums. I love how easy it is knowing how much is needed for 1 quart. Then I can just calculate how many quarts I want and prepare accordingly. For me, it’s generally a waterbath canned filled to capacity.
The first step is to wash and prick the skin of 2.5 pounds of plums.
Using a jar funnel, fill your hot jar with the plums. Top the plums with 1/3 cup of sugar and fill the remaining space with boiling hot water. Leave a 1/2 inch headspace.
Place the lid on top of the jar and add the ring. Tighten the ring to fingertip tight and process in a boiling water bath canner for 25 minutes if at sea level. (Remember to adjust the pressure for your elevation if higher than 1000 feet.)
Once your plums have completed the appropriate time in the boiling waterbath canner take them out and sit them on the counter for 24 hours to cool and completely seal.
If your jar of preserved whole plums did not seal then place it in the fridge and use it immediately. Store the sealed jars in your lovely pantry to enjoy for the next 1-3 years. After three years the nutritional value of canned food diminishes.
If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
