Plums
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 |