This section is from the book "Everywoman's Canning Book", by Mary B. Hughes. Also available from Amazon: Everywomans canning book; the A B C of safe home canning and preserving.
Select well-ripened peaches. Grade according to size and tie in cheesecloth. Blanch in boiling water just long enough to loosen skins. The length of time will vary from fifteen seconds to one minute, depending on ripeness of fruit. Plunge into cold water and pare with a silver knife. To keep from discoloration, drop pared peaches into slightly salted cold water, using two tablespoons of salt to one gallon of water. Pack into freshly washed jars, whole or halved, with stones removed. Add syrup of desired sweetness, adjust rubber, cover, and seal lightly. Process in hot water bath twenty minutes.
The yellow egg, green gage, and the common damson plums are used for canning. Stem, and wash in cold water. Do not remove the skins, but prick in several places to keep from bursting. Pack without crushing in freshly washed jars. Fill the jar with syrup of desired sweetness, adjust rubber, cover, and seal lightly. Process for fifteen minutes.
Follow general directions for apples, but do not blanch. Small pears may be canned whole. A clove stuck in the end of each pear gives flavor to the fruit. A little lemon peel or thin strips of candied ginger, put in the jar, is pleasing to some tastes. A medium syrup is best for pears. Process twenty minutes.
Pare and core pineapple. Cut in one-inch slices and quarter or leave slices whole, as preferred. Tie in cheesecloth and blanch one minute in boiling water. Plunge into cold water. Pack in jars, fill crevices with thick syrup to one inch of top, adjust rubber, cover, and seal lightly. Process twenty minutes.
Choose red, juicy stalks. Wash, but do not peel. Cut in one-inch pieces. Tie in cheesecloth, and blanch one minute in boiling water to remove acidity. Plunge into cold water. Pack in jars, fill crevices with thick syrup to one inch of top, adjust rubber, cover, and seal lightly. Process fifteen minutes.