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Sat, Aug 23, 14 at 15:50
| A windfall came my way today, about half a peck of pretty little golden plums, however they are very ripe. I'm trying to figure out which means of preservation would be best - the options I'm familiar with are canning, drying, and making jam. I don't have the freezer space to preserve quantities of food that way. I'm worried about canning them because of how ripe they are, I don't want them to fall to mush during the canning process. Any ideas from someone with more experience about what's best? Thanks! |
Follow-Up Postings:
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| The plums will still make jam if you make them in to juice as soon as possible. I have made juice from over ripe plums, take out the seed and run them through a food mill and made jam and it was all right. But you must do it soon. |
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