…and fill them with fruit. Arrange the plums so that…
Pack them as tightly as possible. Press them down gently to minimize the empty space between the individual pieces.
Don’t be afraid to fill the jars almost to the brim. During pasteurization, the plums soften, release their juice, and shrink. Consequently, once cooled, the fruit may occupy only about three-quarters of the jar’s volume. This is completely normal.
Do not add water or sugar to the jars.
Wipe the rims of the jars thoroughly to remove any fruit or juice residue. Then, place the lids on and screw them on tightly, adjusting the sealing method according to the type of lid and jar.
An important step: the pasteurization process itself
One point is crucial: for home pasteurization, it is not enough to simply heat the water to 100°C and then turn off the stove. A safe process requires a specific heat treatment duration, which depends on the type of product, preparation method, jar size, and other factors.
A water bath is used for fruit—meaning the jars are boiled in water. Experts also recommend timing the processing from the moment the water begins to boil vigorously.
After a few months, you might not remember exactly which plums you used.
Store the jars in a cool, dark place.
Once cooled, check the lids and store the jars in a clean, cool, and dark place. Check them regularly. If a lid bulges, contents leak out, mold forms, or…
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