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PEARS – HALVED
An average of 2½ pounds is needed per quart. Choose ripe, mature fruit of ideal quality for eating fresh or
cooking. Wash and peel pears. Cut lengthwise in halves and remove core. A melon baller or metal
measuring spoon is suitable for coring pears. To prevent discoloration, keep pears in an ascorbic acid
solution, (3 grams per 1 gallon of cold water). Prepare a very light, light, or medium syrup or pack pears in
apple juice, white grape juice, or water. Raw packs make poor quality pears. Boil drained pears 5 minutes in
syrup, juice, or water. Fill jars with hot fruit and cooling liquid, leaving ½-inch headspace. Adjust lids and
process.
PLUMS – HALVED OR WHOLE
An average of 2 pounds is needed per quart. Select deep-colored, mature fruit of ideal quality for eating fresh
or cooking. Plums may be packed in water or syrup. Stem and wash plums. To can whole, prick skins on
two sides of plums with fork to prevent splitting. Freestone varieties may be halved and pitted. If you use
syrup, prepare very light, light, or medium syrup according to directions on page 22.
Hot Pack – Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30
minutes. Fill jars with hot plums and cooking liquid or syrup, leaving ½-inch headspace.
Raw Pack – Fill jars with raw plums, packing firmly. Add hot water or syrup leaving ½-inch headspace.
Adjust lids and process.
Process time for Pears – Halved Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints or Quarts 10 min 5 lb 10 lb
Process time for Plums – Halved or Whole Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot and Raw Pints or Quarts 10 min 5 lb 10 lb
RHUBARB – STEWED
An average of 1½ pounds is needed per quart. Select young, tender, well-colored stalks from the spring or
late fall crop. Trim off leaves. Wash stalks and cut into ½-inch to 1-inch pieces. In a large saucepan add ½
cup sugar for each quart of fruit. Let stand until juice appears. Heat gently to boiling. Fill jars without delay,
leaving ½-inch headspace. Adjust lids and process.
Process time for Rhubarb – Stewed Weight Setting at Altitudes of
Style of Pack Jar Size Process Time 0-1,000 ft Above 1,000 ft
Hot Pints or Quarts 8 min 5 lb 10 lb
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