This section is from the book "Save It For Winter.", by Frederick Fry Rockwell. Also available from Amazon: Save It For Winter; Modern Methods Of Canning, Dehydrating, Preserving And Storing Vegetables And Fruit For Winter Use, With Comments On The Best ... For Saving, And When And How To Grow Them.
Only thoroughly ripe fruit should be used, if the best quality is wanted.
If a considerable number are to be put up, it will be worth while to get a special peach-peeling knife and a peach-pitting spoon-one which can be used to cut the pit out of clingstone varieties before the fruit is cut in half. Either a forty or sixty per cent, syrup may be used to cover the fruit in the jars, but the latter is better for a high quality product. Small pieces, or less desirable varieties, may be covered with a lower grade syrup, or even with plain water if the product is to be used for making pies and so forth. The clingstone varieties are of a much firmer texture than the freestones, and, for that reason require a little longer period of processing, whereas twenty-five minutes is sufficient for the free-stones, the clings should be given about thirty -hot water bath time. The fruits vary greatly, however, and they cannot be successfully sterilized by rule-of-thumb. Make a careful examination of the product in the first few cans heated, to see if the texture desired has been obtained.