Cultivation

Canning and Pickling of Plums

Prunus domestica L.

The technological suitability of plum fruits for processing is determined by the firmness of the flesh, ease of pit removal, and the resistance of the skin to heat treatment.

In the reference 24 varieties crop European plum, where this is mentioned in the description.

Fruits at the stage of technical maturity, possessing sufficient firmness to maintain their shape during sterilization, are most suitable for canning and pickling. Varieties of the Damson (Prunus domestica subsp. domestica) group demonstrate better suitability for pickling and brining, whereas hybrids with cherry plum (Prunus cerasifera) are prone to losing their shape and overcooking due to their delicate consistency.

Technological preparation of plums includes mandatory pricking of the fruits to prevent skin cracking and blanching at a temperature of 80°C. When storing canned products with pits, it is necessary to account for the presence of amygdalin, which limits the shelf life of the finished product compared to products made from pitted fruits.

General information about the subject — on the page Canning and pickling.

Sources8

Varieties of European plum mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.