Wash plums. To can whole, prick skins. Freestone varieties may be halved
and pitted.
•Raw Pack.—Prepare plums as directed above.
_In glass jars._—Pack raw fruit to ½ inch of top. Cover with boiling
sirup, leaving ½-inch space at top of jar. Adjust jar lids. Process in
boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack raw fruit to ¼ inch of top. Fill to top with boiling
sirup. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes
•Hot Pack.—Prepare plums as directed above. Heat to boiling in sirup or
juice. If fruit is very juicy you may heat it with sugar, adding no
liquid.
_In glass jars._—Pack hot fruit to ½ inch of top. Cover with boiling
liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in
boiling-water bath (212° F.)—
Pint jars 20 minutes
Quart jars 25 minutes
As soon as you remove jars from canner, complete seals if necessary.
_In tin cans._—Pack hot fruit to ¼ inch of top. Fill to top with boiling
liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in
boiling-water bath (212° F.)—
No. 2 cans 15 minutes
No. 2½ cans 20 minutes