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    Sep 2007

    SMILE Buyer's Guide to Plums and Prunes



    Imported Plums are listed at #22 on the dirty dozen list.

    Season: June - October.

    Organic Issues: Plum trees are susceptible to many diseases, such as plum curculios, brown rot, bacterial cankers, aphids, scale, and other pests, and conventional growers user copious chemicals. Organic methods are available, the most common treatment being sulfur. Check for unsulphured organic plums if you are sensitive to sulfur.

    Look for: Plump, well colored fruit that yields to gentle pressure on the skin. Depending on the variety, color varies from bright yellow-green to reddish-purple to purplish-black. Avoid hard, shriveled, soft, or cracked fruit

    How to Store: Refrigerate 3 5 days.


    Preparation: Select firm, ripe fruit soft enough to yield to slight pressure. Sort and wash. Cut in halves or quarters and pit.
    Syrup Pack: Pack fruit and cover with cold 40 to 50 percent syrup, depending on tartness of fruit. For improved quality, add 1/2 teaspoon (1500 mg) ascorbic acid to each quart of syrup. Leave headspace. Seal and freeze.
    Plum Sauce: Boil well-ripened clingstone plums without water until soft; then remove pits and skins. Continue cooking the pulp and juice until it thickens. Add 1 part sugar (with spices, if desired) to 4 parts plums. Cool and package, leaving headspace. Seal and freeze.
    How to Store: Store frozen plums (0F) up to 8 12 months


    How to Store: Store at room temperature up to 6 months; product may easily be frozen.

    To keep prunes moist once a package has been opened, remember to keep under cool and dry conditions; away from heat and/or humidity, as well as concrete or brick walls. If you do want to refrigerate prunes, or even if you want to store them for any length of time, be sure that they are in an air-tight container.

    To freeze prunes: Place in a zip-lock freezer bag, squeeze out the excess air, seal, and place in the freezer. Prunes will thaw quickly, but if you want to 'speed up' the process, pour boiling water over the frozen fruit. The heat and moisture will quickly thaw the fruit and it will also help add a bit of extra moisture. Be sure to drain off the excess moisture before using.
    Last edited by ocean_brez; 06-14-2011 at 05:51 PM.

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