91. PLUMS for canning should be fresh and firm, but not overripe. This
fruit may be canned with the skins on, but some varieties permit the
skins to be removed after scalding, and this may be done if desired.
Prepare the plums for canning by washing them, and, if the skins are to
be left on, by piercing each one in several places with a fork to
prevent the skins from cracking. Then scald the plums for about 1-1/2
minutes, cold-dip them quickly, and pack them closely into the hot jars.
Pour sirup No. 4, 5, or 6 over the fruit in the jars, using sirup No. 6
if they are very sour, adjust the rubbers and the covers, and proceed
according to the canning method selected. In the water bath, cook for 15
minutes; in the pressure cooker, cook for 10 minutes at a pressure of 5
pounds or for 6 minutes at a pressure of 10 pounds.
92. RHUBARB for canning should be selected when it is most tender. The
variety having red stems is the most attractive after it is canned. Only
the heavy stems, which should be cut from the leaves, may be canned. Cut
these stems into inch lengths, blanch them 1 to 3 minutes in boiling
water, and cold-dip them quickly.
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