Yesterday at the Easton Farmers Market, we bought a little more than three pounds of funky plums. We plan on 'putting them up' today. The right way. So, I got out the Ball Blue Book and began to study.
PLUMS
- 1.5 to 2.5 pounds plums per quart
- Sugar
- water
Hot pack: (I think I have to master hot pack before I can 'get' cold pack. My cold pack efforts have lead to fruit float.)
Wash plums. Drain. Prick whole plums in several places. Make a medium or heavy syrup. Boil. Reduce heat and simmer five minutes.
Cook plums one layer at a time, remove from pot and keep hot. After all plums are cooked, remove plums to syrup and let stand 30 minutes.
Remove plums. Simmer syrup. Pack plums into jars, ladle syrup, 1/2 inch headspace, cap, process 30 minutes in boiling water canner. 20 minutes per pints.Plums may be cutvin half but are usually canned unpeeled.
they look wonderful. I don't know why you're having issues with seals. This is very perplexing.
ReplyDeleteHead space sounds right, maybe a little tigher on the rims??? Was the head space the same level after the boil? Assume lids were fully covered min 1" during hard boil.
ReplyDeleteDan