Like most fruits, ascorbic acid will help retain color. Most any raw pack will always expand a little in heating the canner, then shrink after processsing. Usually seeds/stones are removed beforehand, and maybe it would be better to can them in halves with no stone. The stones can produce a little bitterness or off flavor. Worst yet if they crack inside are not very 'mouth friendly', if you acdidentially bite down on a fragment. Peeling and halving before packing might help give you a closer tighter pack. Another option is o still bring the syrup to a boil, add the plums, remove from heat and pack jars that way. At least the plums get a bit of heat just before BWB canning. If the syrup is a favorite, it can be cannd by itself or mmade into jam with some of the plums. Pureed fruits added, can also give a very thick syrup

Thanks Ken,

Yes, perhaps a not very hot hot pack is the way to goÂ.the fruit not cooked much, but some. Just canÂt envision trying to remove the pits. I tried, but until cooked these are welded to the flesh. After processing they are easily avoidable and I carefully labeled them to remind the family that they are UN-pitted! Just what no one needs; an emergency dental bill.

Thanks the ascorbic acid tip, but the moment we will stay simple and pure. I am sure that the jars IÂve done that have floating fruit will discolor above high tide, but the way the things are being consumed, they may not last that long anyway.

Good to know I can make that impressively colored syrup to use later. Everyone gets a real kick out of it.
Thanks again, IÂll try the gentle hot pack. Roof

Simple and pure is fine. Ascorbic acid (vitamin C) is pure too, and is safely used in all foods that tend to darken during storage, caused by oxidation. Nothing worse than a pretty orange apricot, preserve and 6 months later its an unappetizing brown, as well as having an off taste. The other alternative that isnt as good to use is sulfur based products. even though these are considerd safe, but some people have advers reactions to suflites/sulfates. Slicing them in halves may offer more of the inside to cut out the stones. Its just that you waste a lot of space in a jar with inedibles that can take up valuable space in the jars. Kind of like freezing whole corn on the cob, as opposed ot a cuttibg of the kernals. If you have abig frezer its not much of a concern.

I've canned plums whole (with pits), though it's been a long time. Raw-pack generally and sometimes hot-pack halves. However, I never peel plums used for canning. Unless you have a particular reason for peeling, leaving the peel on will go a long ways towards assuring the fruit will retain its shape.

I don't see any problem with using the fruit syrup to can something else. It should be interesting.

You might check the instructions I've linked to below. As you can see, the plums aren't peeled but are pricked to reduce splitting.

Carol

Here is a link that might be useful: Canning Plums

Apparently the skins are cooked down for that colorful liquid. I find in most case with stoned fruits (unless clings), the knife is sliced through that 'groove' on the side and will usually locate inside of the stone half. I slice all around it on that half cut then give the two halves a twist. They usually seperate quite well. Even for a cling peach, you can get most of the meat to stay with the halves.

Thanks the help,

And Ken, thanks the tips on pitting...but these little pills won't have any part of this.

No, the plums werenÂt peeled to make the colorful syrup. They were peeled because the product was much better; both visually and taste wiseÂat least to everyone that has tested them. The peels, thrown by shear happenstance into the blanch water made a pretty color, so, brilliantly putting 2+2 together, I used it.

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I tried again this afternoon, that very recipe that Carol kindly submitted and I had found too. This time no skinning but piercing the fruit to prevent splitting. No dice. Badly floating fruit and more venting, more plumbs above the high water markÂAnd far less attractive with the skins left on, again, another totally unfounded, utterly subjective, and perhaps indefensible personal opinion ;-).

It seems likely that leaving the skins on, even though raggedy and hanging, actually caused the fruit to float worse. Additionally, I had expressly made the syrup lighter to lower its density to attempt to make the fruit not float. Ah well.

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I may add that removing the skins from the fruit is a "box of birds," or I should say more appropriate to this forum, a "can of corn." As advised here, we dumped the fruit into rapidly boiling water for about 10 or so seconds. The skins split immediately. From there they then went into an ice-water plunge and were very easily removed.

I have one measly pint jar left of our best effort, but now 3 runs of lesser successes. In fact, these may be progressively lesser successes LOL. But we soldier onward. There are after all, far more plums than there are birds, possums, foxes, raccoons, and most certainly people, to eat them!

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We did make some nice plum jam this afternoon though. Think we are somewhat getting the hang of that with all the help from here. As I suppose you can guess, all these different sorts of plums make different sorts and colors of jam. We remain entertained.

Cheers, Roof

You may have plums floating but even with a raw pack there shouldn't be venting. I'd surmise the fruit might be too tightly packed.

Because you're working with "feral" plums (I like that term!) it may be that skinning is the most appropriate option. Even if it weren't, since you prefer them skinned, that's justification enough.

Having worked only with suitably domesticated plums, I haven't encountered some of the issues you're having. Who knew canning could be so colorful and adventurous?

Carol

Thanks Carol,

Ha! Yes, we are in it strictly for the adventure, though I hadnÂt looked at it that way!

You know, it occurs to me too that none of these plums are entirely the same; again there are all manner of variations. In this regard, maybe some have proportionately larger pits and represent more or less "ballast"? Certainly some are denser and different texture than others. As far as floating goes, this could have a major effect.

IÂll try the looser pack to prevent the venting. Would increasing the headspace help or hinder? Also, I am going to try macerating the peeled little pipsqueaks, maybe that will increase their specific gravity and sink the little devils. We did it once, but I've been fiddling and can't remember that one successful batch. Of course I didn't write anything down.

ItÂs easy to make some terrific stewed fruit with these. WhatÂs a challenge, or an adventure, is to try to preserve that effect beyond a month of summer.

Thanks the ideas. Roof

The best preventative of floating is hot pack. Another option is to gently pre-cook the plums in the syrup, allow to sit overnight, equalizing the weight, then reheat the mixture and pack fruit and syrup. If you're concerned about overcooking those little gems, then the second day strain out the fruit, bring the syrup to the boil and add the fruit back in.

Don't increase the headspace beyond the recommended 1/2". Increasing headspace reduces the vacuum and strength of the seal, increasing problems with oxidation, particularly for those plums swimming at the top.

I suppose, strictly speaking, the headspace might vary depending upon the style of jar. Basically headspace is 6% of the volume. But it's a whole lot simpler just to go with the recommendation (unless you're into mathematical equations).

Carol

OH, my. I am rolling here just reading.
Roof, you should really write for a living if you don't already!

I'm envisioning "Morracan Sunset" syrup over Beet colored waffles!
Electrifying breakfast!

Nothing helpful to post, just enjoying the read!

Deanna

Well thanks Deanna,

We are enjoying ourselves too. ItÂs good to laugh and some of our canning antics are most definitely laughable.

As Carol perceptively pointed out, though canning and preserving is generally thought of as a restful domestic pastime and a creatively industrious undertaking, few recognize that it can be, in fact, adventurous! :-)

Oooh, beet colored waffles! See? Now that's pretty adventurous.

Cheers, Roof

"Feral" fruit.... I love it! I have a feral apricot tree that has the most wonderful quarter-sized fruits that made up into a wonderful, low-sugar Apricot Butter.

My 2-cents worth: I don't know why you would need to can or freeze the colorful syrup, just keep it in the 'fridge' until needed. I always have a jar of simple syrup... with 'additions' constantly being added. It, nor it's contents, has ever gone bad.

I have some Flavor King Pluots that I would like to try canning. All your helpful directions have inspired me.

Love those pluots!! I make preserves from all the pluots types mixed together, as well as add a couple of peaches or apricots. Its usually the same for them as a peach, plum, or apricots. With regards to canning. The stones are much easier to seperate in most plouts. There are also some types that are very firm, as wel as soft and watery. The juices alone are pure heaven.

I am going to can halved plums. Last summer, I canned peaches and made too much syrup, which I froze. Are there any issues with using the syrup that had peaches boiling in it for canning plums now. I know there might also might be some peach flavor, but I thought it might be nice. Also, what about canning fruit in pear cider? I have some of that frozen, too.