Select good, plump fruit, and that which is not wormy. Wash well. Cherries can be pitted with a cherry-pitter, but they look much nicer if pitted by hand, as the machine lacerates them somewhat. To pit them by hand, use a common steel fork, inserting the tines into the cherry near the stem end, holding the fruit with the left hand, and pulling out the seed. If this be done carefully, the cherry will be almost as it was before, when whole. Some prefer to leave the pits in, but it gives them a peculiar "pitty" taste. There are seasons, too, when the cherries are very wormy, and it is difficult to distinguish between the good and the bad ones, unless the pit is removed. Put the fruit in the cans, and finish like strawberries, with the exception of cooking the cherries one hour. Use the same amount of sugar.
Select good, large, fresh berries. Look them over carefully, rejecting all soft and withered ones. Wash well, and place in the cans, shaking down as much as possible. Fill the cans with a syrup made of 1 cup of sugar to 12 cups of water. Finish the same as strawberries, with the exception of cooking the huckleberries for half an hour after they begin to boil. When canned in this way, the berries remain whole, and look almost like fresh huckleberries.
The blackberry, like the raspberry, is very seedy. It is therefore important that large, pulpy, ripe fruit be selected. Can the same as raspberries.
The best peaches for canning, in most sections of the country, are the Early Crawford, Barnard, Golden Drop, Hill's Chile, and Late Crawford. It is always best to select the largest fruit; for although there are not so many peaches in a bushel, there are also not so many pits, and hence a bushel of large fruit will make more quarts than a bushel of small ones; and they are usually more juicy and better flavored.
To prepare for canning, wipe each peach with a dry cloth, rubbing off the fuzz as thoroughly as possible. Cut into halves, running the knife through the stem and blow end of the fruit. Remove the pit, pare each half, and drop into a clean can in such a way that the pit side will be downward, or toward the center. Drop them all in the same way, so that they will pack together closely. Crowd in all you possibly can; and as soon as one can is filled, set it in the refrigerator, or some other cool place, while you are peeling the rest. This will keep them from turning dark. When enough cans have been prepared to fill the boiler, fill up the cans with a syrup made by boiling 1 cup of sugar in 10 cups of water. However, if the peaches are very sweet, more water may be added. Screw down the covers tightly, leaving off the rubbers, and cook for one hour after the water boils. Remove, and finish the same as strawberries. Peaches do not need to be wrapped with paper. If different kinds are put up, it is always best to label them.
The Bartlett, Flemish Beauty, and Rostiezer are considered by many the best summer pears for canning. They should be ripe, but not soft. Wash well, peel, and cut in halves lengthwise, and with a sharp knife take out the core and blow end. Then, unless they are too large to get in, put them in the can in halves, arranging them so that the inside is downward or toward the center. Pack closely, and fill the can with a syrup made by boiling 1 cup of sugar in 14 cups of water. Cook in a steam-cooker for two hours; then remove, fill up with boiling syrup, put on the rubber, screw down the cover tightly, and invert can to see if it is air-tight. If it is, place on the table, standing the can on the cover until it is cold. Then turn right side up, tighten the cover, if possible, and set away in a cool room.