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RE: Bottled & frozen plums


Great instructions.  Thanks!

Blessings,
Bonnie (SW OH  - zone 5)

-----Original Message-----
From: owner-gardenchat@hort.net [mailto:owner-gardenchat@hort.net] On Behalf
Of Bonnie Holmes
Sent: Wednesday, July 26, 2006 3:00 PM
To: gardenchat@hort.net
Subject: [CHAT] Bottled & frozen plums

Frozen Plums
The easiest way to freeze plums and prunes is whole, unsweetened, simply
washed and pitted. If they're very large, you may prefer to quarter them.
Pack them into freezer bags or cartons, seal, date, label, and freeze.
That's all. Be sure to buy/use freestone plums. Not only will they save time
in pitting, but they also make a more attractive fruit.


For a syrup pack: Make a syrup with 1 cup of sugar to 1 1/4 cups of water.
Wash, pit, and pack plums or prunes into freezer cartons and pour syrup over
fruit. Seal, date, label and freeze.


Bottled Plums
Plums can be bottled whole or can be halved if they are a free stone
variety. Wipe off any bloom and prick the skin in various places to ensure
that it doesn't split. Remove the stalks, rinse if necessary.
Prepare halved plums immediately before processing as the flesh tends to
discolour quickly. Some of the stones can be cracked and the kernels
removed, blanched and added to the jars before processing.


Most fruit can also be made into a pulp or puree before processing if liked.
All the bad parts must be removed from the fruit and it can be halved or
sliced. Place the fruit in a saucepan with just enough water to prevent it
from burning; do not sweeten the fruit. Cover the pan and stew until
tender-this will be anything from 15 minutes for soft fruit to 2 hours for
cooking pears. The pulp can be sieved to make a puree and to remove any pips
(seeds) from soft fruit. Return the puree to a saucepan and brought to the
boil again before being poured into the jars.


With the exception of tomatoes, most fruit can be satisfactorily bottled in
syrup. Plain water can be used but the colour and flavour of the fruit
deteriorate rapidly. Pack the fruit tightly so the fruit doesn't rise to the
surface.


Syrup: 8 oz. (1 cup) white sugar or glucose or corn syrup to 1 pint (2
1/2 cups) water. Adjust the syrup according to your taste. Honey and maple
syrup can be used but only with the stronger flavoured fruit.
Place the water and sugar in a saucepan and bring to the boil, stirring
until the sugar is dissolved. Boil for 1 minute. The syrup should be clear.
For additional flavors, add liqueur, stirring in 1/4 pint (5/8
cup) liqueur to each pint (2 1/2 cups) syrup. Match the fruit with the
liqueur, such as Grand Marnier with citrus, Kirsch or Marascino for cherries
and plums. Unflavored brandy is suitable for most fruits.


Different fruit takes different timing in the boiling bath or in the oven.
For plums: for slow bottling, heat to 180:F and maintain this temperature
for 15 minutes; for quick bottling, maintain at simmering 190:F for 20
minutes; for the pressure cooker, maintain at 5lb for 3-4 minutes.


In the oven: for a slow oven (250:F), pack the jars with fruit but don't add
the liquid. Cover the jars with lids but do not seal. When up to 4 one-lb
jars are being processed heat for 55-70 minutes; when 5-10 one-pound jars
are being processed heat for 75-90 minutes. Once processed, remove carefully
one by one and immediately fill to the brim with boiling syrup. Dip the
sealing rings in boiling water and place on the neck. In a moderate oven
(300:), pack the jars with fruit and pour in enough syrup to cover the fruit
cut one inch from top. Cover the jars but do not seal. When up to 4 one-lb
jars are being processed heat for 40-70 minutes; when 5-10 one-pound jars
are being processed heat for 55-70 minutes. Remove the jars and seal
immediately.






Bonnie Zone 7/7 ETN

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