How To Freeze Excess Plums

How To Freeze Excess Plums
Edward R. Forte January 20, 2022


How To Freeze Excess Plums

Besides sharing the harvest with friends and family, the easiest way to deal with the extra fruit is to freeze ripe plums.It also allows you to set aside ripe plums to cook when you have more time or the weather is cooler and you are more willing to turn on a hot oven.It makes the most sense to freeze a lot all at once since you'll be spending the time preparing the fruit for the freezer.Lay the peeled and cut plums on baking sheets in a single layer.Freezing plums allows you to set them aside and turn them into jam or chutney when the weather has cooled down and you have time to mind the bubbling pot.If you find some plums that have been in there a bit longer, turn them into jam since the texture of the fruit doesn't matter. .

Can You Freeze Plums? [3 Must-Read Tips]

You can freeze plums in halves, wedges, slices or even in ready-made dishes such as crumble, compote or jam.Once firm, you can shift all the plums in a freezer storage bag and fill it to the top.In both processes, removing the extra air is essential to prevent freezer burn.The good thing with plums is that they can be turned into such a variety of dishes and condiments, all of which can be frozen in different ways.We’ve covered a couple of popular plum dishes that can be frozen with success.Plums dipped and stored in sugary syrups brings out a unique and delicious tart-sweet flavour.Making bulk stewed plums during the season can allow you to preserve them for quite a long time.To preserve them in syrup, you must rinse them well and peel the ripe plums first (optional).Once the mix is ready, you can pour them into freezer storage bags to the top and finally freeze them.Plum crumbles make the right dessert for any occasion, and they can be preserved frozen too.To freeze plum crumble, you must prepare the dish up to the point of baking it.You can create bags of stoned fruits which can then be tipped into a baking tray and roasted with some sugar.Simply mix sugar, plums (and other fruits such as apricots and nectarines) with some spices.Frozen raw (whole) and prepared plums can be used for as long as 6 months without any loss in colour and texture.To make your frozen plum or slices last longer than 6 months, you can further pack them with syrup too.This way, you can cherish your favourite fruit and dishes made with it all year long.Using a raw or sliced plum, you can either just pick them out from the freezer and eat them if using them in a cooked dish or smoothie.To defrost stewed plums, you have to remove them from the freezer and let them thaw in the refrigerator.Plums contain a lot of water, and after it is frozen and then thawed, refreezing can be a risky option.From dessert toppings, cakes, cookies to smoothies and pickles, you can use your frozen plums as you like.You’ll be left with fruit that takes an age to defrost and that will contain an inedible stone. .

How To Freeze Plums?

Aside from sharing the bounty with friends and family, the simplest way to deal with excess fruit is to freeze ripe plums.As ripe summer plums are frozen, their flavor is preserved, allowing you to enjoy them later in the year.Moreover, you can store ripe plums for later cooking, when you have more time or cooler weather, and you are more willing to turn on a hot oven.Nothing beats a bite of juicy fresh fruit during the cold months of winter.That’s why we’re preparing ahead of time by freezing our excess farmers’ market produce.Freezing plums is as simple as it gets, and the fruit wedges will keep in your freezer for up to six months.Frozen plums can be used to make jam or preserves, added to smoothies, or eaten straight from the freezer for a cool treat.This is significant because freeze overripe or green plums will not be edible when thawed later.Rinse your plums under cold water while rubbing the skin with your fingers to remove any dirt or debris.Prepare the plums by slicing them into 1 inch thick wedges with a sharp paring knife.The plum wedges should be spread out on the baking sheet in a single layer, not overlapping (this keeps them from sticking together).Freeze the baking sheet until the plums are firm and no longer sticky.When the plums are firm and dry from freezing, remove them from the baking sheet and place them in a freezer bag with an inch of space at the top.Frozen plum wedges are delicious in a variety of desserts and smoothies.When you’re ready to use the plums, you’ll need to thaw them first (add moisture back).Remove them with a slotted spoon or colander and immerse them in an ice bath for 30 seconds (you have now blanched them).Cut the freshly peeled plums in half and remove the pits using a sharp knife.At this point, you can cut them into small pieces, but we found that freezing them in halves worked best.The sugar works to extract the plum’s juices, but it can be far too sweet for some people.Frozen plums are a refreshingly sweet and icy treat ideal for a hot day.When the weather cools down, and you have time to mind the bubbling pot, you can freeze plums and use them later for jam or chutney.Frozen plum pieces or wedges can be used in iced tea, lemonade, cocktails, or any other drink that would benefit from a hit of plummy sweetness.Blend frozen plum wedges in a blender to make smoothies.When you find plums that have been sitting around for a while, turn them into a jam because the texture of the fruit is unimportant.If you’re using a raw or sliced plum, you can either pick them out of the freezer or eat them if they’re in a cooked dish or smoothie.To defrost stewed plums, remove them from the freezer and place them in the refrigerator to thaw.You can use frozen plums in various ways, including dessert toppings, cakes, cookies, smoothies, and pickles.If you enjoyed this post about How To Freeze Plums and would love to see more, join me on Youtube, Instagram, Facebook & Twitter!Fortunately, because of the Ads on our website, readers and subscribers of Healthier Steps are sponsoring many underprivileged families. .

How to freeze peaches, nectarines, apricots, figs, cherries and

How to freeze peaches, nectarines, apricots, figs, cherries and plums (complete directions with photos).If you like peaches, nectarines or plums in the winter for cobblers, pies or just in a bowl; just imagine how good it would taste if you had picked a couple of quarts fresh or bought a them from a farm stand and then quickly froze them at home!Prepared this way, the frozen fruit will have a freezer life of about 12 months, and aside from storing in a cool, dark place, require no special attention.Directions for Making Frozen Peaches, Plums, Cherries, Nectarines, Figs and Other Similar Soft Fruit.Sugar (or other sweetener: Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, , Nutrasweet, or fruit juice).You need peaches that are sweet, and to make the work easier, cling-free (also called freestone).After this step, I'll just refer to "peaches" but it applies to plums, cherries and nectarines.Peaches must be packed in a solution of water and sugar or fruit juice.Sugar is added to improve flavor, help stabilize color, and retain the shape of the fruit.It is not added as a preservative; but the solution does prevent drying, freezer burn and oxidation (browning).Peach, white grape or apple juice works great and is a natural alternative to using processed sugar!To prepare sugar and Stevia (in a prepared form like Truvia, it measures same as sugar; if you use another form, you'll need do your own conversion) - or Splenda, if you prefer, syrups, while heating the water in a pot on the stove (or microwave), add sugar slowly, stirring constantly to dissolve.I'm sure you can figure out how to wash the peaches in plain cold or lukewarm water.NOTE: this works GREAT on ripe peaches, but if the beaches are rock hard, not so well.To keep the fruit from turning brown, when you get a bowlful, sprinkle 1/4 cup lemon juice or Fruit-Fresh (which is just a mix of citric acid and vitamin C, perfectly natural).Since peaches, nectarines, plums, figs, and other soft fruit will be covered in a liquid, it is quite easy to remove all the air with a ziploc bag!If you are using a vacuum food sealer, stand the bags upright on the shelves on the door of your freezer (so they don't spill) and allow them to freeze overnight (vacuum food sealers require liquids to be frozen first, or they would be sucked into the pump!).If any of the frozen peaches are exposed on the surface, just pour a little more sugar syrup (or fruit juice, etc.).Peaches in foodsaver bags standing upright, unsealed, in the freezer; to be frozen.To avoid this, remove all air bubbles and while the bags are freezing, stand them so that the fruit is entirely covered by liquid. .

Can You Freeze Plums? – Prepared Cooks

They are delicious and can be used to make plum cakes, jams, smoothies, or iced drinks.If you strike proverbial gold and come into the possession of a load of plums during the summer, you don’t have to throw away the excess fruit.But, you would require the use of a paring knife, baking sheet, parchment paper, cutting board, and some gusto.If the plum is sweet and has red juices dripping out of it, then it is good for freezing.But, if it has a grainy texture with a tarty taste and seems to be dry then you shouldn’t freeze the batch.After the selection process, wash the plums and rinse them thoroughly under running tap water.It has to be removed to reduce the strain on your blender when you want to use it or to safeguard your teeth when you want to eat them raw.With your paring knife, slice the plums into wedges, remove the stems and pits and discard them.Plums tend to clump together into one big frozen ball upon freezing.Spread the cut plums individually with enough space in between them, on a baking sheet lined with parchment paper.Wash the plums under running water to remove dirt and rinse thoroughly.When you remove the plums from the icy water, the skin will peel off in strips.Pick a freezer-friendly container of your choice, toss in the plums, and add the syrup until it completely covers them.Then label the containers, stating the contents and date of the freeze before putting it away in the freezer.Frozen plums work as they are in a couple of desserts and smoothies recipes.Check the firmness of the fruit, if the plum is super soft or oozing liquid then it should be discarded.If your plums have an odd appearance or smell you should discard them as it is not healthy to eat spoiled food items. .

24 Interesting Ways to Use and Preserve Your Plums

It takes a few years before plums and other fruit trees reach full production.I came across lots of great ideas in my research that I’ve consolidated into one list to share with all of you plum growers and lovers out there.So, you’ll need to pick and choose which ideas make sense for you.But I hope this list will give you lots of inspiration to help you make the best use of your abundant plum harvests!The first way to put your extra plums to good use is to trade them for things you need.Alternatively, you can pick the plums and give them to someone else to use to make jams or other products.Then in exchange, they give you back some of their finished plum preserves or dishes.As a homesteader, I am always looking back to find out how things were done before grocery stores and refrigerators were the norm.Today, feeding pigs with stone fruit is kind of controversial because we know that the pits contain small amounts of amygdalin that becomes cyanide when digested.However, historically, fruit growers would let their pigs into the orchard areas to glean all the over-ripe plums that dropped to the ground.Also, adult pigs, close to slaughter weight, can eat quite a few over-ripe plums before ingesting lethal levels of cyanide.Yet, if you slightly dry the plums before fermenting, you can increase the sugar content and raise the resulting alcohol level.Today you can even use custom yeasts and add sugar to control your alcohol levels.Just let the plum wine sit out in a warm location, open to the air for a month or two and it will become vinegar.This is very much like apple butter and tastes wonderful with a little cinnamon or allspice on toast with goat cheese.Now though, newer plum varieties have been bred to reduce acidity and increase sweetness.As such, put your plum butter in the fridge, freezer, or can it for safety.Since about the late 1700s and early 1800s, when processed sugar became a household staple and stovetops were innovated, people also started making lots of fruit preserves.It also breaks up the cooking time into ten-minute increments to minimize the risk of burning or having to stand and stir a hot pot for 40 minutes.You can also use lemon juice to increase the acidity in plum jam.For example, this recipe calls for ½ cup lemon juice to 3 pounds plums.Some people also add pectin to plum jam to achieve a firmer texture.Plums with their skins on cooked over low heat typically have enough pectin to congeal nicely.Note, however, if you decide to add pectin, you need to use a completely different method of preparation than for pectin-free plum jam.To keep pieces larger, you start with plum halves and only cook on high heat only as long as necessary to activate the pectin and thicken the mix.Plum juice preserved in canning jars can be stored for a year or more.If canning seems like too much work, just pit plums and put them in freezer bags.If you remove the pits and run your plum meat through your food processor, you can have your own homemade fruit purée.I love this super simple David Lebovitz recipe for plum sorbet.I prefer recipes like this one that can be completed in under an hour and have less than 10 ingredients (most of which I grow myself).You can find lots of recipes on the internet for Chinese plum sauce.They tend to have a taste that’s a bit more vinegary than when you ferment vegetables due to their high sugar content.But they make a nice contrast when used along with a spicy plum chutney as a condiment for curry dishes or on flatbreads.Once pickled, chop them up and add them to your vinaigrette or mix them with nuts and dried fruits to make a spread to offer on a fancy cheese board.I loved those salted plums they sold at the corner convenience store where I grew up in Southern California.Whether you use and preserve plums as early homesteaders and farmers did, opt for modern classics involving canning and granulated sugar, or transform them into gourmet delicacies, the pleasures of plums can extend far beyond the few weeks they are in season.Also, don’t forget to thank your trees for their amazing contributions to your culinary enjoyment by mulching and fertilizing as needed to keep them in good health. .

How to Bottle Plums (and other stone fruit)

Bottling plums and stone fruit is the perfect way to preserve the summer harvest to enjoy all year round.Update September 2020: I now exclusively use the water bath method for canning/bottling everything as an extra layer of food safety.I have never had any problems bottling them this way but now prefer the water bath method in terms of ease and having a higher success rate with jars sealing.Our wardrobes were always full of colourful bottles of fruit and I don't think a bought tin of peaches ever crossed the threshold to our house!Click here to Pin this to your food preserving board on Pinterest to save it for later.I am writing a post explaining more in detail the other methods of sterilising bottles and heat processing jars of fruit which I will link to when it is live.A few basic kitchen things such as chopping board, knife, a large pot, ladle and a couple of tea towels.A common question that I get asked is "can I reuse jam/pasta sauce jars to preserve fruit".you can buy Agee (or Perfit) jars and seals at the supermarket, from Stevens or check out second hand shops or Trademe for bargain.If you don't have a dishwasher, wash them thoroughly in hot soapy water and place them in the oven at 150°C for at least 15 minutes or until you need them.It is easier to put them back in the cupboard than to try to wash and sterilise one or two extras.To sterilise my lids and seals I place them in a pot, cover them with water and bring to them to the boil.I also added a couple of cinnamon sticks for extra flavour but that is optional.This is also a great chance to pull out any pieces of fruit that are bruised or very ripe - these are not good to use for bottling, save them and stew them to put in the freezer!I have also heard from other people who use the sterilise cycle on the dishwasher again for this step (which also cleans the jars!).I plan on buying a big stockpot and learning more about this method, but until then here is a detailed post on it if you would like to learn more and I have just bought a brilliant book by Ball Preserving that goes into great detail on the water bath method and exactly how to preserve almost anything that you can purchase here (affiliate link).My prefered method for bottling fruit is to process the jars in the oven.Once they have processed for the recommended time, remove the jars from the oven and place them on a tea towel on the bench.Recommended oven processing times for fruits (from The Preserving Book, Lynda Brown).If the jars haven't sealed they cannot be stored at room temperature but they are still safe to eat.If you don’t have a dishwasher, wash the jars thoroughly in hot soapy water and place them in the oven at 150°C for at least 15 minutes or until you need them.To sterilise the lids and seals, place them in a pot, cover them with water and bring to them to the boil.This is optional, but I also added 2 cinnamon sticks to the sugar syrup for extra flavour.Wash the plums by filling up a large bowl or your clean sink with water, and give the fruit a light wipe down.This is also a great chance to pull out any pieces of fruit that are bruised or very ripe – these are not good to use for bottling, save them and stew them to put in the freezer.Step 4: Pack the fruit and syrup into jars Line a big flat bottomed roasting dish with newspaper (so that any spills don’t burn), take a jar out of the dishwasher or oven and place it in the roasting dish.Once they have processed, carefully remove the jars from the oven and place them on a tea towel on the bench.Give the jar a clean with a damp cloth and store in a cool dark place.If the jars haven’t sealed they cannot be stored at room temperature but they are still safe to eat. .

How to freeze your excess fruit and vegetables

It's easier to slice and freeze fruit like apples and strawberries, for when they come out and thaw.You can freeze apples and pears whole, but it’s a better idea to slice, dice, make a purée or pie filling before storing them away.To prevent sliced fruit turning brown, steam the pieces for 1–2 minutes first.If you're planning on making smoothies or ice cream, peel and chop the bananas before freezing.Peel the skin off peaches, nectarines, mangoes, apricots and plums, remove the stone, then halve, slice and freeze.Alternatively, juice the fruit first and freeze in an ice cube tray, then transfer to a freezer bag once solid.Make a rich and sumptuous plum syrup to accompany crêpes, yogurt or ice cream.Or bake frozen pears with prunes, ginger and lemon juice in this hearty cobbler.Most vegetables benefit from blanching as it keep their colour bright and stops enzymes causing degradation.If you want chunks of tomato in a recipe, blanch them, refresh in cold water, peel the skin, then freeze.Veg you want to retain a snap, like broccoli, green beans and okra, should be blanched and refreshed in cold water before freezing.Prepare chard, spinach, and kale for the freezer by blanching the veg and refreshing it in cold water.Squeeze out as much liquid as possible, pack into balls, then store in freezer bags.Other root veg like carrots, turnips, sweet potato, celeriac and beetroot can be chopped, boiled and frozen, ready to throw into soups and stews.It’s not going to make a chunky guacamole when it’s defrosted, but is fine in smoothies and salad dressings.An another option is to freeze chopped chillies in an ice cube tray in water, then transfer to freezer bags.You can't freeze high water content vegetables, for example celery, watercress, endive, lettuce, cabbage, cucumbers and radishes.Use frozen veg liberally in soups and stews, for example carrot soup; spiced corn chowder; tomato soup with kale pesto; squash, carrot, parsnip and Brussels sprouts stew; and Irish coddle (a warming pot of carrots, turnips, potatoes, onions, chicken stock, ham and sausage).Have a go at chilli con carne, potato wedges with spicy tomato sauce or you could even make baked beans.Try your hand at chocolate and courgette cake or an apple, avocado, celery and lime smoothie.To preserve fresh herbs, chop and place in an ice cube tray, covered in oil or water.A hard, crunchy pear won’t ever turn soft and sweet in the deep freeze.Make sure cooked veg is cooled before storing, but don’t leave it sitting out either.The quicker fruit and veg freezes, the better quality it will be so set the temperature to -18°C/0°F or below. .

Can You Freeze Fresh Plums? Here's What You Must Do

There are lots of delicious fruits out there and when you grow them yourself you feel ten times worse when you have to throw out some of them as you don’t get to eat them all.In such times, it’s super cool if you get to freeze some of your fruits, including your fresh plums.Freezing plums can work great if you want to take advantage of your crop or, if this is your favorite fruit and you bought a bunch of them from the farmers market.They will lose some of their firmness during the freezing process, but if you’re planning on using them for smoothies or pies, that shouldn’t be a problem.They should still stay firm enough to hold their shape, and as long as they are protected from freezer burn, they should still taste great.These appliances will take out all the air in the bags or containers, ensuring that your plums are sealed perfectly.In case you don’t know which one to get, we have a bunch of great vacuum sealers on a detailed list.Our favorite is the FoodSaver V4840 2-in-1 Vacuum Sealer Machine which works with both freezer bags and containers of different sizes.For pies or tarts, thaw the plums first in the fridge and then drain off any excess liquid before using in baked goods. .



What Plums Are Red Inside

What Plums Are Red Inside.

Plums are delicious fruits that grow on trees and are classified in the genus Prunus.Plum fruits are a type of drupe because they have a stone in the middle that’s surrounded by soft, sweet or tart flesh.Mature plum fruits have a dusty-white waxy coating making them appear pale gray or bluish-green.Types of European plums are usually very sweet with juicier flesh and are used in baking or for making jams and jellies.Some types of plums have a red sour flavored-skin that surrounds sweet juicy yellow flesh.Plumcots, apriums, and pluots are all naturally developed fruits that combine varieties of plums and apricots.You will find out about the best plums for eating fresh and about the ones that are tastiest in cooked and baked food.These are extremely sweet plums that have dark burgundy to purple skin and juicy yellow-orange to amber flesh.This species of plum is delicious fresh and is often dried to create sweet prunes.Unlike many other varieties of plums, damsons are high in sugar with an astringent taste.Some popular cultivars are ‘Blue Violet,’ ‘Shropshire Prune,’ Common Damson,’ and ‘Frogmore.’.Depending on the greengage plum cultivar, the green skin can have hints of red blushing or yellow on it.Greengage plum trees blossom in spring, and the bumper crops are ready by late summer and early fall.This popular European variety is a clingstone plum, meaning that the skin clings to the pit.Myrobalan plums are small round fruits that look like red or yellow cherries.Biting into ‘Santa Rosa’ plums reveals a thin skin that covers plump, juicy flesh.Santa Rosa plums are suitable for many uses, including eating fresh or using in baked goods.The maroon skins on this plum variety tend to be firm and tough with a sour flavor.The common name blood plum refers to the deep red color of the skin and flesh.Cutting open the soft skin reveals sweet amber flesh and a stone in the middle.Their high sugar content means that these round fruits are excellent for making jellies, jams, and baked goods.Also, the soft flesh of the fruit means that it doesn’t travel well, so you will usually only find these plums sold in France.They are prized for their sweet taste, golden yellow flesh, and lack of tartness.The skin on these round plums is a dark purple color with hints of a blue dusty wax coating.Although the plum is juicy, it has a firm flesh, making this a popular variety to eat fresh.One of the benefits of growing friar plum fruit trees is that they have a long harvesting time.‘Black Beauty’ is another type of Japanese plum that has bright yellow flesh and dark, deep purple-red skin.These dark oval plums are medium to large size and are another popular variety for eating fresh.If the plums are still hard and unripe, you can put them in a paper bag at room temperature to speed up the ripening time.‘Black Beauty’ plums have an excellent balance of sweetness with only hints of tartness.The skin of these sweet plums is dark violet, and the waxy coating gives them a smoky appearance.Biting into these delicious stone fruits reveals a dark burgundy flesh that covers the large pit in the middle.Hints of tartness from the black skin combined with the sweetness of the beet-colored flesh make these plums a variety to look for.Compared to other dark-skinned plums, the ‘Black amber’ has firm flesh and distinct tartness to the taste.The round plums have a bluish appearance due to the waxy coating that covers most types of prunes.You can use this plum in cooking as its firm flesh and sweet-sour taste adds flavor and texture to many dishes.The drupe fruit has a long, oblong shape similar to a small pear.The French Prune Plume tree produces fruit that is ready for harvesting in late summer.This freestone plum variety has green-amber juicy flesh that turns a deep fuchsia color when cooked.These large plums have bluish-dark purple skins surrounding sweet flesh that is a light yellow color.

Is Plum Safe During First Trimester

Is Plum Safe During First Trimester.

While pregnant, you can eat plums as they are rich in iron, which is essential for making red blood cells.Vitamin C helps in the absorption of iron through the digestive system, thereby lowering the risk of anaemia.The rich fibre content in plums makes them very beneficial for the digestive system.The relatively high concentration of magnesium in plums can lower the risk of early contractions by playing a role in the relaxation of cervical muscles.Plums are rich in Vitamin A, which is known for its propensity to improve bone development and growth.Further, plums also contain potassium, Vitamin K, calcium, and phosphorus, all of which are essential for the maintenance of bone health.Eating plums can lower these effects due to the presence of vitamins, minerals, and antioxidants that work in tandem to support various body processes and increase energy levels.The daily amount depends on factors like gender, health status, age, and so on.Although plums are delicious and nutritious, they should not be consumed in excess as they can lead to certain side effects.However, if you are prone to conditions like kidney stones, you should strictly avoid eating plums.When you go shopping for red plums, it is best to choose those, which are brightly-coloured, fresh, average in size and juicy.You can store ripe plums in a plastic bag in a crisper drawer to extend its shelf life.Plums are a nutritious fruit, and you can include them in your pregnancy diet if you don’t have a kidney problem or any other health complication.

Plum Apple And Tomato Chutney

Plum Apple And Tomato Chutney.

Make it now to enjoy through the winter, with cold cuts, cheese and leftover turkey.They are one of our most abundant British fruits, so if you don’t have the luck to stumble on them growing wild, they can be a wonderful late summer bargain from the local market.My spicy apple and plum chutney is sweet and sour with depth from the layers of spices, so that it has that lovely autumnal feel.It goes well with cheeses and cold cuts, and would be great for livening up a sandwich lunch.If you like to make up hampers at Christmas, a jar of spicy plum chutney would be a lovely addition to someone’s gift.Look out for any with dark brown eggs round the stone from plum moths, and throw these away.Peel, core and chop the apples into 1 cm (half inch) pieces.Step two – Transfer all the fruit to a large stainless steel saucepan or heavy enamelled casserole dish.Don’t use a cast iron, copper or aluminium pan for making chutney.While your plum chutney cooks, warm some clean jam jars in the oven at 160°C/Gas mark 3.The chutney is ready when a spatula scraping the bottom of the pan leaves a clear trail for a second of before seeping back into the space.The easiest way to do this to transfer the hot chutney to a Pyrex jug and use a jam funnel.I usually stand the jars in a roasting tin to fill them in case one cracks, spilling hot chutney everywhere.Fresh chutney really does not taste great, so if you try any leftovers when you have filled your jars, don’t be disappointed.I’ve used teaspoon in total of mixed spices, as well as my flavoured pickling vinegar.Remember the flavour will develop with time as the chutney matures and the sharpness of the vinegar mellows.If you don’t have time to make the chutney, stone and freeze the plums.