I need a recipe for canning plums in a pressure cooker?

Answer 1

This is a wonderful site that will tell you how to can, freeze, preserve anything you want to know and more. It truly is a fabulous site!!!!

http://www.pickyourown.org/allaboutcanning.htm

Answer 2

Canning Plums:
Table 2. Process Times for Plums in a Dial-Gauge Pressure Canner.
Table 3. Process Times for Plums in a Weighted-Gauge Pressure Canner.
http://www.culinarycafe.com/Canning/Canning_Plums.html
Preparing and Using Syrups in Canning
http://www.culinarycafe.com/Canning/Canning_Syrups.html

Answer 3

~Plums~


Selecting: Choose firm-fleshed, meaty varieties. Plums should be fairly firm to slightly soft.

Preparing: Allow 1-1/4 to 2-1/2 lbs. of plums for each quart. Thoroughly rinse plums and remove stems. Drain well. Prick plum skins. For freezing, halve and pit plums.

Water-Bath Canning
Cold-Pack: Prepare desired syrup; allow 1 to 1-1/2 cups syrup for each quart. Bring to a boil; reduce heat. Prepare plums as above. Spoon plums into hot, clean jars; leave a 1/2-inch headspace. Return syrup to boiling. Add enough boiling syrup to cover plums; leave a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 25 minutes for quarts or 20 minutes for pints (start timing when water boils).

Hot-Pack: Prepare desired syrup. Allow 1 to 1-1/2 cups syrup for each quart. Bring syrup to boiling; reduce heat. Prepare plums as above; add to syrup and return to boiling. Simmer for 2 minutes. Remove from heat. Cover and let stand 20 to 30 minutes. Spoon plums into hot, clean jars, leaving a 1/2-inch headspace. Return syrup to boiling. Add boiling syrup to cover, leaving a 1/2-inch headspace. Wipe jar rims; adjust lids. Process in boiling water bath for 25 minutes for quarts or 20 minutes for pints (start timing when water boils).

Freezing
Unsweetened-Pack: Prepare plums as above. Dip halved plums into water containing ascorbic acid color keeper. (Follow package directions for proportions of color keeper to water.) Drain well. Pack plums tightly into moisture-vaporproof freezer containers or bags, leaving the proper headspace. Seal, label, and freeze.

Syrup-Pack: Prepare desired syrup; chill. Allow 1 to 1-1/2 cups syrup per quart. Prepare plums. Stir 1/2 tsp. ascorbic acid color keeper into each 4 cups syrup. Pack plums into moisture-vaporproof freezer containers; leave headspace. Add syrup to cover; leave headspace. Seal, label, freeze.

Sugar-Pack: Prepare plums as directed above. Dissolve 1/4 tsp. ascorbic acid color keeper in 1/4 cup cold water; sprinkle with 1/2 cup sugar over each 4 cups plums. Stir to mix. Pack plums tightly into moisture-vaporproof freezer containers, leaving the proper headspace. Seal, label, and freeze.