First I tried the American style boiling water method, which means canning in just boiling water for a certain amount of time, but I think I had the water boiling to vigorously. The fruit fell apart (on the left in the picture), but it still tasted wonderful in my yoghurt.
Then I tried the German (Weck) style boiling water method. That is cooking at 90°C for 30 Min. Now the fruit is still as fruit in tact and looks more appealing (on the right in the picture). With the American style batch I did not fill enough fruit in the jar, which I did better with the batch I did with the German style boiling water method.
Besides canning I also froze some plums and made some plum sauce, partially combined with apple sauce, (which I also canned). So we will be enjoying some summer fruit in winter.
Beautiful Chaos 