---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Plums - Halved or Whole
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
   an average of 9 pounds is needed per canner load of 9 pints. A bushel
   weighs 56 pounds and yields 22 to 36 quarts--an average of 2 pounds per
   quart.
   
   Quality: Select deep-colored, mature fruit of ideal quality for eating
   fresh or cooking. Plums may be packed in water or syrup.
   
   Procedure: Stem and wash plums. To can whole, prick skins on two sides
   of plums with fork to prevent splitting. Freestone varieties may be
   halved and pitted. If you use syrup, prepare very light, light, or
   medium syrup.
   
   Hot pack -- Add plums to water or hot syrup and boil 2 minutes. Cover
   saucepan and let stand 20 to 30 minutes. Fill jars with hot plums and
   cooking liquid or syrup, leaving 1/2-inch headspace.
   
   Raw pack -- Fill jars with raw plums, packing firmly. Add hot water or
   syrup, leaving 1/2-inch headspace.
   
   Adjust lids and process.
   
   Processing directions for canning plums in a boiling-water, a dial, or a
   weighted-gauge canner are given in Table 1, Table 2, and Table 3.
   
   Table 1. Recommended process time for Plums (halved or whole) in a
   boiling-water canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   Style of Pack: Hot and Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 25 min.
                          1,001 - 3,000 ft: 30 min.
                          3,001 - 6,000 ft: 35 min.
                            Above 6,000 ft: 40 min.
   
   Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
   Process Time: 10 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
                                   2,001 - 4,000 ft: 7 lb.
                                   4,001 - 6,000 ft: 8 lb.
                                   6,001 - 8,000 ft: 9 lb.
   
   Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.
   
   Style of Pack: Hot and Raw.  Jar Size: Pints or Quarts.
   Process Time: 10 minutes.
   Canner Pressure (PSI) at Altitudes of 0 - 1,000 ft: 5 lb.
                                     Above 1,000 ft: 10 lb.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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