CANNING PLUMS

Nothing could be easier, really, Piece of cake, piece of crumb cake!
Step One: Buy plums or pick them off your tree.

Step two: Put them in your sink with cold water, wash them.

Step three: Put them in quart jars.  (If you like, you can halve them and remove the pit- you will get more in a jar this way).

Step four: Boil 5 1/4 cups water with 2 1/4 cups sugar for a light syrup. Bring to boil and turn off.

Step five: Pour boiling water into quart jars with the plums and fill until it is a 1/4 inch below the rim of the jar.  For a little added assurance I usually run my fingers around the rims of the jar at this point to make sure it is smooth and nothing is there to prevent the lid from suctioning onto the bottle.

Step six: Put new lids on, screw bands on firmly. Place in canning pot or you can use one of your deepest pots with a towel at the bottom or a round cooling rack (just so the bottom is padded. Cover jars with water. Bring to boil for about 15 minutes. (Updated 20 to 25 minutes according to the National Center for Home Preservation).  Remove from water and place on towel to cool. You will hear them pop. That pop is the satisfaction that you have been successful.  PLEASE refer to the NCHP for different processing times for your elevation).

I like to start the canning pot with water in it before I start this process. I like to put the hot jars into hot water. The process is really fast this way.

You have to do it. It is so economical and easy. You know what you put in it and where it has been. What could be finer?

Do it, do it, do it, do it, do it, do it! Then let me know how you did. Would love to hear about it. Questions, ideas, whatever. Let me know.

A few of you have asked what should you do with these after they are canned.

Here is one suggestion besides the many listed in the comment section.

Carrots in plum sauce.