Canning plums in syrup is a timeless preservation method that allows you to enjoy the sweetness of plums throughout the year. This process involves packing plums in a sugar syrup and sealing them in airtight jars, creating a delicious and shelf-stable treat. In this article, we will delve into the world of canning plums in syrup, exploring the benefits, equipment, and techniques required to achieve success.
Benefits of Canning Plums in Syrup
Canning plums in syrup offers several benefits, making it a popular preservation method among fruit enthusiasts.
Prolonged Shelf Life
Canning plums in syrup allows you to enjoy your favorite fruit for an extended period. When stored properly, canned plums can last for up to 12 months, making them a great way to preserve the harvest.
Year-Round Availability
By canning plums in syrup, you can enjoy this delicious fruit even when it’s out of season. This is especially beneficial for those who live in areas with limited access to fresh plums.
Cost-Effective
Canning plums in syrup is a cost-effective way to preserve fruit. Once you have the necessary equipment, you can can plums at a fraction of the cost of buying them at the store.
Customization
Canning plums in syrup allows you to customize the flavor and texture to your liking. You can adjust the amount of sugar, add spices, or use different types of plums to create unique flavor profiles.
Equipment Needed
Before you start canning plums in syrup, it’s essential to have the right equipment. Here’s a list of what you’ll need:
- Large pot (at least 3-4 quarts in size)
- Canning jars (sterilized)
- Lids and bands (sterilized)
- Water bath canner
- Canning funnel
- Acid tester (optional)
- Colander or strainer
- Measuring cups and spoons
Preparing the Plums
Preparing the plums is a crucial step in the canning process. Here’s how to do it:
Washing and Sorting
Wash the plums thoroughly in cold water to remove any dirt or debris. Sort the plums, removing any that are bruised, rotten, or damaged.
Pitting and Slicing
Remove the pits from the plums and slice them into wedges or halves, depending on your desired texture.
Blanching
Blanch the plum slices in boiling water for 2-3 minutes to inactivate the enzymes that can cause spoilage. Immediately submerge the plums in an ice bath to stop the cooking process.
Creating the Syrup
The syrup is an essential component of canning plums in syrup. Here’s a basic recipe for a sugar syrup:
Basic Sugar Syrup Recipe
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 2 cups |
| Water | 2 cups |
Combine the sugar and water in a saucepan and heat the mixture over medium heat, stirring until the sugar dissolves. Bring the syrup to a boil, then reduce the heat and simmer for 5-10 minutes.
Canning the Plums
Now that you have your plums and syrup ready, it’s time to start canning.
Packing the Jars
Use a canning funnel to fill the hot, sterilized jars with the plum slices, leaving about 1/2 inch of headspace. Pour the hot syrup over the plums, making sure to leave the recommended headspace.
Sealing the Jars
Remove any air bubbles by running a non-metallic utensil, such as a plastic spatula, around the inside of the jar. Wipe the rim with a clean, damp cloth and apply the sterilized lid and band. Tighten the band until it’s just finger-tight.
Processing the Jars
Place the jars in the water bath canner, making sure they’re covered by at least 1 inch of water. Bring the water to a boil and process the jars for 20-30 minutes, adjusting for altitude as necessary.
Testing the Seals
After the jars have cooled, test the seals by pressing on the top of the lid. If the lid doesn’t move and the seal is tight, the jar is sealed properly.
Storing the Jars
Store the sealed jars in a cool, dark place, such as a pantry or cupboard. Keep the jars away from direct sunlight and heat sources.
Tips and Variations
Here are some tips and variations to help you get the most out of your canned plums in syrup:
Adding Spices
Add a cinnamon stick, cloves, or other spices to the syrup for a unique flavor profile.
Using Different Types of Plums
Experiment with different types of plums, such as Santa Rosa or Italian Prune, for varying flavors and textures.
Adjusting the Sugar Content
Adjust the amount of sugar in the syrup to your taste. Keep in mind that using less sugar may affect the shelf life of the canned plums.
Conclusion
Canning plums in syrup is a rewarding preservation method that allows you to enjoy the sweetness of plums throughout the year. By following the steps outlined in this article, you’ll be able to create delicious, shelf-stable canned plums that are perfect for snacking, baking, or cooking. Remember to always follow safe canning practices and experiment with different flavors and variations to make the most of your canned plums.
What are the benefits of canning plums in syrup?
Canning plums in syrup is a great way to preserve the fruit and enjoy it throughout the year. One of the main benefits of this method is that it allows you to capture the sweetness and flavor of the plums at their peak ripeness. By canning them in syrup, you can enjoy the plums in a variety of ways, such as using them in baked goods, making jam or jelly, or simply serving them as a sweet and tangy side dish.
Another benefit of canning plums in syrup is that it is a relatively simple and cost-effective way to preserve the fruit. Compared to other methods of preservation, such as freezing or dehydrating, canning is a more accessible and affordable option for many people. Additionally, canning plums in syrup allows you to control the amount of sugar that is added to the fruit, making it a great option for those who are looking to reduce their sugar intake.
What type of plums are best suited for canning in syrup?
When it comes to canning plums in syrup, the type of plum you use can make a big difference in the final product. Look for plums that are sweet and tender, with a low acidity level. Some popular varieties of plums that are well-suited for canning in syrup include Santa Rosa, Italian Prune, and Methley. These varieties tend to hold their shape well when cooked and have a sweet, slightly tangy flavor that pairs well with the syrup.
It’s also important to choose plums that are ripe but still firm. Avoid using plums that are overripe or mushy, as they can become too soft and lose their shape during the canning process. If you’re using a combination of plum varieties, be sure to taste them as you go and adjust the amount of sugar in the syrup accordingly. This will help ensure that the final product is balanced and flavorful.
What is the best way to sterilize jars and lids for canning plums in syrup?
Sterilizing jars and lids is an important step in the canning process, as it helps to prevent spoilage and ensure that the plums are properly preserved. To sterilize jars and lids, start by washing them in hot soapy water and rinsing them thoroughly. Then, place the jars and lids in a large pot or kettle and cover them with water. Bring the water to a boil and let the jars and lids simmer for 10-15 minutes.
Once the jars and lids have been sterilized, use a clean canning tool or tongs to remove them from the pot and place them on a clean towel to dry. Be sure to handle the jars and lids carefully to avoid touching the inside of the jars or the underside of the lids, as this can transfer bacteria and contaminate the jars. It’s also a good idea to sterilize any utensils or equipment that will come into contact with the plums or syrup during the canning process.
How do I prepare the plums for canning in syrup?
Preparing the plums for canning in syrup is a relatively simple process. Start by washing the plums thoroughly and removing any stems or leaves. Then, slice or chop the plums into the desired size and shape. If you’re using a combination of plum varieties, be sure to separate them by size and shape to ensure that they cook evenly.
Next, combine the sliced or chopped plums with a small amount of sugar and lemon juice in a large pot or kettle. Bring the mixture to a boil over high heat, stirring occasionally, until the plums start to release their juice and the mixture thickens. This will help to bring out the natural sweetness of the plums and create a rich, syrupy flavor.
What is the best way to pack the plums into jars for canning in syrup?
Packing the plums into jars is an important step in the canning process, as it helps to ensure that the plums are properly preserved and that the jars are filled to the correct level. To pack the plums into jars, start by filling a clean, sterilized jar with the prepared plum mixture, leaving about 1/2 inch of headspace at the top.
Use a clean canning tool or spatula to gently press the plums down into the jar, making sure to remove any air bubbles that may form. Then, use a clean, damp cloth to wipe the rim of the jar and remove any excess plum mixture or syrup. This will help to ensure that the lid seals properly and that the jar is airtight.
How do I process the jars of plums in syrup for canning?
Processing the jars of plums in syrup is the final step in the canning process. To process the jars, start by placing them in a large pot or kettle and covering them with water. Bring the water to a boil and let the jars simmer for 10-15 minutes, adjusting for altitude as necessary.
Once the jars have been processed, use a clean canning tool or tongs to remove them from the pot and place them on a clean towel to cool. Let the jars cool to room temperature, undisturbed, for 12-24 hours. This will help to ensure that the lids seal properly and that the jars are airtight. After 24 hours, check the seals by pressing on the top of the lid. If the lid does not move and the seal is tight, the jar is sealed properly.
How do I store the canned plums in syrup after processing?
Storing the canned plums in syrup properly is important to ensure that they remain fresh and safe to eat. To store the canned plums, start by letting them cool to room temperature, undisturbed, for 12-24 hours. This will help to ensure that the lids seal properly and that the jars are airtight.
Once the jars have cooled, store them in a cool, dark place, such as a pantry or cupboard. Be sure to keep the jars away from direct sunlight and heat sources, as this can cause the plums to spoil or the syrup to become cloudy. It’s also a good idea to check the jars regularly for signs of spoilage, such as mold or rust. If you notice any signs of spoilage, be sure to discard the jar immediately.