Quantity: 1 bushel (50 lbs) yields 34 to 50 frozen pints. 1 to 1-1/2 lbs yields 1 frozen pint.
Quality: Select firm, ripe fruit soft enough to yield to slight pressure.
1. Sort and wash.
2. Leave whole or cut in halves or quarters and pit.
3. Follow directions below for style of pack desired.
Syrup pack: Pack fruit into containers and cover with 40 percent to 50 percent syrup, depending on tartness of fruit. For improved quality, add 1/2 teaspoon crystalline ascorbic acid to each quart of syrup. Leave headspace, seal and freeze.
Sugar pack: To make plum sauce, cook unsweetened puree until thickened. Add 1 cup sugar (and spices if desired) for each 4 cups of puree. Simmer until sugar dissolves. Cool, pack into containers, leave headspace, seal and freeze.
Puree: Select fully ripe fruit. Wash, cut in halves and remove pits. Puree may be prepared from unheated fruit if the plums are soft, or from heated fruit for firmer plums. To prepare puree from unheated fruit, press raw fruit through a sieve. For better quality, add either 1/4 teaspoon crystalline ascorbic acid or 1/2 tablespoon crystalline citric acid to each quart (2 pounds) of puree. To prepare puree from heated fruit, add 1 cup water for each 4 quarts (4 pounds) of fruit. Bring to a boil, cook two minutes, cool and press through a sieve. Mix 1/2 to 1 cup sugar, depending on tartness of fruit, to each quart (2 pounds) or puree. Pack into containers, leave headspace, seal and freeze.
Juice: For juice to be served in beverages, select fully ripe plums. For juice to be used for jelly making, select as recommended in specific jelly recipe. Wash plums, cut in halves and remove pits. Simmer in enough water to barely cover until soft. Strain through a jelly bag. Cool. If desired, sweeten with 1 to 2 cups of sugar for each quart of juice depending on tartness of fruit. Pour into containers, leave headspace, seal and freeze.