Hold the plum in both hands and twist gently in opposite directions if the fruits are freestone, one half should pop away from the pit (if it doesn’t, you probably have a clingstone variety see the next paragraph for an alternative cutting method). Use a paring knife or sharp, serrated tomato knife to cut the plum in half, following the natural seam and cutting just until the knife encounters the pit. To prepare plums, wash them well and remove any stem remnants. If you do choose to dry whole plums, you must check (break) the skins by boiling whole fruits for 1-1/2 minutes, then plunging into ice water. While plums can be dehydrated whole, you’ll get better results if you pit the fruit and cut it in half or into quarters. Other varieties may be clingstone, which are much more difficult to pit. Prune-plums are generally freestone, meaning that the flesh pulls away easily from the pit. Plums are delicious when cut into slices or chunks and candied.įor dehydrating, choose taut-skinned plums that are just ripe and yield slightly to pressure if the plums are too soft, it is really difficult to remove the pits. Other plum varieties produce dried plums that look quite different from prunes red-skinned plums, for example, produce dried plums with rich, deep reddish skin and golden-orange flesh. Purchased prunes are made from so-called “prune-plums,” which are purplish to blue-black in color. Generally, trees bear heavily, so fresh plums are readily available in most areas. Plums of some variety grow throughout the continental United States, both in commercial production and in the wild. Homemade Cheese Recipes: Cheese Making Articlesīy Adobestock/vector_master Dehydrating Plums.Sustainable Farming & Agriculture Articles.Power Equipment Articles - Lawn and Garden Equipment.Raising Ducks and Geese: Articles & Ideas.Homesteading Poultry - Chicken, Turkey, Ducks Archives.

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