tag:blogger.com,1999:blog-18741928.post3181294686192317635..comments2024-02-17T00:40:27.346-08:00Comments on mostly foodstuffs: Canned Plums In Syrupdeenahttp://www.blogger.com/profile/08220954984319638867noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-18741928.post-23066571516775833702015-10-21T15:53:37.750-07:002015-10-21T15:53:37.750-07:00Looks delish! Thanks for the recipe, I featured i...Looks delish! Thanks for the recipe, I featured it on my blog: http://www.colorfulcanary.com/2015/10/16-not-so-pruney-ways-to-preserve-plums.htmlColorful Canaryhttps://www.blogger.com/profile/10360430181911334865noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-22370469640250456692015-08-12T14:51:55.352-07:002015-08-12T14:51:55.352-07:00Canning recipes are generally carefully calibrated...Canning recipes are generally carefully calibrated to food safety standards. Try to find an existing recipe, or else check with a local extension to see their recommendation (I'm not sure about other states, but here in Oregon there's a handy canning hotline through the University). deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-34769018694529031832015-08-10T08:18:01.684-07:002015-08-10T08:18:01.684-07:00Hi, question for anybody... Does cutting the plums...Hi, question for anybody... Does cutting the plums in 1/2, sprinkle them with sugar, roasting them, then canning the plums ever work? I made all the plum jam, butter & sauce I can make, I just thought this wood be a nice way to enjoy the roasted plums over winter.Chaos chefhttps://www.blogger.com/profile/11644156151724761164noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-79468578677526552322014-09-28T06:47:23.976-07:002014-09-28T06:47:23.976-07:00yeah i love canned plumsyeah i love canned plumsAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-89944918806829572752014-08-29T14:04:01.730-07:002014-08-29T14:04:01.730-07:00I've only done the light syrup — in any cannin...I've only done the light syrup — in any canning project, it's good to go with established recipes so you don't skirt food-safety disaster. But as you're saying, it looks like many extensions have instructions for hot water packs. Go for it! I'm not sure if they keep in the same fashion, but it looks like it's plenty safe to experiment with.deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-5495491309244176632014-08-29T12:56:10.542-07:002014-08-29T12:56:10.542-07:00I know this is an old post, but came across it whi...I know this is an old post, but came across it while checking out how to preserve plums. Just a thought, but the national center for food preservation says you can just use hot water in place of syrup, for those who said they don't like super sweet stuff. Also, I grew up just throwing a scant quarter cup sugar in the bottom of each quart jar when making peaches and just pouring water over top. As they water bath it mostly dissolves and this creates its own syrup in the jar. Anything that didnt disolve does within a few days. Do you think that would work for these plums as well?Jenhttp://keepinghearthandhome.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-80033200595145540282014-08-23T06:52:58.011-07:002014-08-23T06:52:58.011-07:00I would generally start with more of a sweetened j...I would generally start with more of a sweetened juice than a syrup — a jelly made from this syrup would have a lighter plum flavor.deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-14299283545646037712014-08-22T19:08:03.030-07:002014-08-22T19:08:03.030-07:00Have you considered turning the syrup into jelly?Have you considered turning the syrup into jelly?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-89515091605058452882013-10-02T17:10:24.829-07:002013-10-02T17:10:24.829-07:00Sorry for the confusion! A water bath is a pot of ...Sorry for the confusion! A water bath is a pot of boiling water on the stovetop. If you've never canned before, I recommend foodinjars.com — they've got some great rundowns of the basics that underscore all canning recipes.deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-38633282610698025252013-10-02T04:24:50.979-07:002013-10-02T04:24:50.979-07:00I,ve never done this before, excuse my ignorance b...I,ve never done this before, excuse my ignorance but is a water bath in a pan on the stove top or inside an oven? ThanksAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-18241533819711940212013-09-04T17:43:54.315-07:002013-09-04T17:43:54.315-07:00I love your ideas and have had great success canni...I love your ideas and have had great success canning plums using your methods. I make a wonderful plum cake from my canned plums and always have lots of syrup left over. I now save it to mix with club soda and ice for a wonderful summer drink. It would also be great with a little vodka added to the mix.<br />Great page, thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-36066296116003066182013-07-28T15:30:56.637-07:002013-07-28T15:30:56.637-07:00I just canned some yellow plums that grow wild on ...I just canned some yellow plums that grow wild on our farm don't know what kind they are but I can't wait to taste them this winter. I remember my grandmother canning these plums and how gooood they were.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-84707752322768392492013-05-10T13:34:50.455-07:002013-05-10T13:34:50.455-07:00I'd leave off the icing:
http://www.food.com...I'd leave off the icing:<br /> http://www.food.com/recipe/tom-thumb-cake-with-canned-plums-374579<br /><br />You'd have to drain them for this one:<br /> http://www.nytimes.com/recipes/5444/Plum-and-Oat-Bran-Betty.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-79591435286334209472013-05-10T13:23:23.784-07:002013-05-10T13:23:23.784-07:00I am heartsick to not find the Oregon Fruit Compan...I am heartsick to not find the Oregon Fruit Company's canned plums any more and so I've taken up canning the Italian plums. They do look like the photo, white when first canned. But after sitting for a month or two in the jar, they turn back to their normal color and they're fabulous.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-55379156156041327072012-09-07T07:50:43.711-07:002012-09-07T07:50:43.711-07:00Hmmm... I'll have to think on that, though usi...Hmmm... I'll have to think on that, though using it as a syrup for some plummy cocktails sounds lovely.deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-142869774361991432012-09-06T13:47:20.014-07:002012-09-06T13:47:20.014-07:00We just canned about 20 lbs of Japanese plums in l...We just canned about 20 lbs of Japanese plums in light syrup. They sure are beautiful. Any recipe ideas for the light plum syrup? Anonymoushttps://www.blogger.com/profile/12500567708692492171noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-76293739793961541532012-08-29T16:49:28.379-07:002012-08-29T16:49:28.379-07:00If you used hot syrup and a hot water bath, then i...If you used hot syrup and a hot water bath, then it is technically considered a "hot pack" (to differentiate from the more-common-in-Europe cold pack method that skips the water bath). If you want to avoid losing liquid (siphoning) and having canned goods float to the top, there are a few things you can do — but neither is a big problem when it comes to food safety. Check out this post for the rundown:<br /><br />http://www.foodinjars.com/2011/08/canning-101-tomato-float-sauce-separation-and-loss-of-liquid/deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-16959446507890536722012-08-29T16:03:48.959-07:002012-08-29T16:03:48.959-07:00I just canned freestone plums - cut in have and re...I just canned freestone plums - cut in have and removed the pit. I packed them in pretty well, without squishing them of course but I had a lot of spillage in the hot water bath and the plums are floating on the top half of the jar with the syrup at the bottom. A few seals have just 'popped' so it seems that they are now sealing, will they be safe to eat? Should I start over adding more fresh plums and do a hot pack instead of a raw pack?April Ellishttps://www.blogger.com/profile/02151600305747328213noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-83495316151465481272012-08-09T15:23:04.381-07:002012-08-09T15:23:04.381-07:00I had that happen to me. You can cook your plums ...I had that happen to me. You can cook your plums in the syrup for five minutes, then load your jar with plums then syrup. It softens the plums and helps to get some of the air out of them. Make sure you use a spatula, put it in the jar and get the bubbles to float to the surface. Also gently push on the plums and that will release air. You will be able to fit more plums in your jars and they are less likely to float. Leave about a half inch of space between liquid and top of jar.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-57800826389549716712012-07-12T18:07:15.771-07:002012-07-12T18:07:15.771-07:00My friend gave me a huge grocery bag full of littl...My friend gave me a huge grocery bag full of little plums a size I have never seen. I ate a few and found the skin to be very bitter (like most plums). I par boiled for just a minute the skins easily peeled off. I ate a few and the taste was fine for me but my husband prefers a sweeter taste when he eats canned fruit so I decided I wanted use your recipe for the syrup and can these cute little buggers. Thanks!starlanoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-49921513130726680502012-07-01T10:27:53.649-07:002012-07-01T10:27:53.649-07:00canned plums are the best over cottage cheese when...canned plums are the best over cottage cheese when feeling down. My grandmother canned Santa Rosa Plums that produced a hearty red juice. I only use enough sugar to help sweeten the fruit. I prefer the natural flavors and not the sugar. if you are just starting to learn to can always leave that 1/2 inch for expansion and reduced liquid lose when pulling jars from the cooker.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-30954205843301091772011-07-13T06:57:18.276-07:002011-07-13T06:57:18.276-07:00hi - I've just done some of these - but am a b...hi - I've just done some of these - but am a bit worried by the shrinkage. the plums are floating at the top - a little above the liquid, oresumabley in a vacuum as I filled the glass top jars right to the brim. I cold packed them and had them in a warm water bath. the seals are good. It's my first batch ever -Lizzie Birdnoreply@blogger.comtag:blogger.com,1999:blog-18741928.post-44906407491890568992011-06-22T14:16:16.363-07:002011-06-22T14:16:16.363-07:00Did it today, gonna be awesome for winter, gonna m...Did it today, gonna be awesome for winter, gonna make more!Mystic Matthttps://www.blogger.com/profile/06369972780677432957noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-58029514437054931212010-05-14T07:34:57.853-07:002010-05-14T07:34:57.853-07:00The plums will cook in the sugar syrup, so they do...The plums will cook in the sugar syrup, so they don't need to be very ripe. As long as the fruit has some hint of give, you should be good to go.deenahttps://www.blogger.com/profile/08220954984319638867noreply@blogger.comtag:blogger.com,1999:blog-18741928.post-53538137142598264442010-05-14T05:23:00.667-07:002010-05-14T05:23:00.667-07:00Hi - you didn't say how ripe the plums should ...Hi - you didn't say how ripe the plums should be. The ones I see in the stores are usually pretty hard.Anonymousnoreply@blogger.com