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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning plums

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Canning plums

William Schafer


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.


Select deep-colored, mature fruit of ideal quality for eating fresh or cooking. Plums may be packed in water or syrup.


  1. Stem and wash plums.
  2. To can whole, prick skins on two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted.
  3. If you use syrup, see preparing and using syrups.

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 ½ inch headspace.

Raw pack

Fill jars with raw plums, packing firmly. Add hot water or syrup, leaving ½ inch headspace. Adjust lids and process.

Recommended process

See also: pressure canner process times for fruit.


National Center for Home Food Preservation. 2009. Selecting, Preparing and Canning Fruit: Plums-Halved or Whole

Related Resources

Revised by Suzanne Driessen 2015

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