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Open canning jars full of plums and water sit lined up together on table. The Rootsy logo is in the bottom center.
Angi Schneider

Canning Plums

4.20 from 5 votes
Canning plums is a great way to preserve plums to savor summer all year long. Plums can be canned whole or in halves, plain or sweetened, with or without spices, with or without the pits, and by raw packing or hot packing. Learn how to can plums with this step by step guide.
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Prep Time 1 hour
Cook Time 10 minutes
Additional Time 1 hour
Total Time 2 hours 10 minutes
Yield: 7 Quart Jars
Servings: 28
Course: Canned Fruit
Cuisine: American
Preservation Method: Canning
Ingredients Equipment Method

Ingredients
  

  • 14 pounds Plums
  • 16 cups Water
  • 2 cups Sugar

Equipment

Method
 

  1. Wash canner, jars, and lids. Prepare water bath canner by filling 2/3 full of hot water. Prepare pressure canner by adding the amount of water recommended by the manufacturer.
  2. Put the canner on the stove and heat over medium heat. Put the jars in the canner to keep them hot.
  3. Combine the water and sugar in a large stock pot and bring to a boil over medium high heat.
  4. Wash the plums. Prepare the plums by removing the pits if desired. If canning whole plums, prick the skin a few times. Cut plums in half for canning plum halves.
  5. For hot packing the plums, put the prepared plums into the stockpot of boiling syrup and boil for 2 minutes. Turn off the heat and let them sit for 20-30 minutes to heat thoroughly.
  6. Pack the raw or heated plums into the hot jars.
  7. Ladle the syrup into the jars leaving a 1/2" headspace.
  8. Wipe jar rims with a clean, damp cloth.
  9. Add lids and bands to jars.
  10. Put the jars into the canner and process according the information below.
  11. Once the processing is complete, remove the jars from the canner and allow to cool 12-24 hours on a towel on the counter.
  12. Once the jars are completely cooled, check the seals to make sure they all sealed correctly. If any didn't you can put them in the refrigerator to use within a week.
  13. Label the jars and store in a cool, dry place for up to 1 year.
Processing Time for Canning Plums
  1. If you're using a water bath canner, the water needs to cover the jars by at least 1". If it doesn't, you need to add more water. Bring the water to a boil and boil for 20 minutes for pints and 25 minutes for quarts.
  2. Adjust the processing time for higher elevations.
  3. For 1,000 to 3,000 feet -Process 25 minutes for pints and 30 minutes for quarts.
  4. For 3,000 to 6,000 feet -Process 30 minutes for pints and 35 minutes for quarts.
  5. Over 6,000 feet -Process 35 minutes for pints and 40 minutes for quarts.
  6. If you're using a pressure canner, follow the manufacturers instructions for pressurizing the canner.
  7. For weighted gauge pressure canners, process for 10 minutes at 5 psi for elevations up to 1000 feet. For elevations above 1000 feet, process for 10 minutes at 10 psi.
  8. For a dial gauge pressure canner process for 10 minutes using the pressures listed below
  9. For 0 - 2,000 feet - 6psi
  10. For 2,000 to 4,000 feet - 7psi
  11. For 4,000 to 6,000 feet -8psi
  12. Over 6,000 feet - 9psi
  13. Make sure to let the canner completely depressurize naturally before opening it.

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