How to can plums: time by the book
Plums is high-acid, so a boiling-water bath is safe — here are the USDA processing times and how time changes with elevation.
How long do you can plums?
USDA processes plums for 20 minutes for pints and 25 minutes for quarts, at a full rolling boil, jars covered by at least an inch of water.
Altitude adjustment
At altitude a boiling-water bath needs more time: add 5 minutes at 1,001–3,000 ft, 10 minutes at 3,001–6,000 ft, 15 minutes at 6,001–8,000 ft and 20 minutes above 8,000 ft.
Why plums is water-bath canned
Plums is high-acid (pH 4.6 or below), so a boiling-water bath reaches a safe temperature. Leave the headspace your tested recipe lists and check every lid sealed before storing.
FAQ
How long do you can plums?
USDA processes plums for 20 minutes for pints and 25 minutes for quarts, at a full boil, adjusting time for altitude.
Do you water bath or pressure can plums?
Plums is high-acid, so a boiling-water bath is safe.
How do you adjust plums for altitude?
At altitude a boiling-water bath needs more time: add 5 minutes at 1,001–3,000 ft, 10 minutes at 3,001–6,000 ft, 15 minutes at 6,001–8,000 ft and 20 minutes above 8,000 ft.
Gear this guide uses
Plums is high-acid, so a boiling-water bath is enough — you just need jars fully submerged.
- A deep water-bath canner with a rack keeps jars off the bottom and fully covered by boiling water.
- A jar lifter and canning funnel make hot-pack filling safe and clean.
- Use tested-recipe Ball mason jars and lids and leave the headspace your recipe calls for.
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Sources
General education, not a recipe. Always follow a current USDA-tested process for your food, equipment, and elevation. Processing time per Part 2, Plums, whole or halved — hot pack, sea level.