![]() ![]() Freestone varieties may be halved and pitted. To can whole, wash and prick skins on two sides with a fork to prevent splitting. Plums may be scalded and peeled, but are usually canned unpeeled. For drying, Italian, Brooks and green gage are excellent. For canning, choose Early Italian, Parsons, yellow egg, Italian, green gage or Brooks. Some good varieties for jellies and jams are Santa Rosa, Satsuma, Methley, flowering Japanese plums and wild plum. The European plums are freestone and are suitable for eating fresh, drying and canning. The Oriental plums are generally clingstone and best for eating fresh, made into plum sauce, juice, jams and jellies. There are two main types of plums: European and Oriental. A prune is a plum that can satisfactorily be dried. The terms “plums” and “prunes” are used interchangeably. ![]()
0 Comments
Leave a Reply. |