Pack each pint or quart canning jar with fruit (cavity side down is the most efficient arrangement). Fill one jar at a time with hot syrup, juice or water, leaving 1/2-inch head space.

Some canned fruits that use the heavy syrup type, which includes 40% sugar, include sour cherries, peaches, nectarines, and plums. Note that there are other sweeteners that can be used to replace ...

Use the smallest plums you can find for this recipe, no larger than 2 inches in diameter, preferably smaller. Because the pits are difficult to remove, these are best canned whole - the pits will ...

Canning plums is an easy way to keep fresh fruits around in the off season. ... Hot pack — Add plums to water or hot syrup and boil 2 minutes. Cover saucepan and let stand 20 to 30 minutes.

Save the Syrup from Canned Fruit for Smoothies and Desserts. Alan Henry. May 21, 2011 Almost everyone's pantry has a few cans of fruit in them, and they're likely packed in light or heavy syrup.

2. Combine water and sugar in a 5-quart pot. Bring to a boil, stirring to dissolve sugar. Add orange zest, star anise and cinnamon sticks. Simmer 2 minutes. Remove from heat, cover and set aside ...

Canning them in syrup is simpler than you think, but it’s not without a few challenges. Selection of fruit is critical, as is packing the jars. Stacking the apricot halves takes finesse.