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.
Tart varieties are the best for canning. All bruised spots, if any, should be removed. The skins and cores will make about one-third of the apple. If a considerable number are being put up, this should not be wasted but used for making some other fruit products-one of the jellies or preserves described in Chapter 6. The apples, after being peeled, should be cut into quarters or eighths. If a paring and coring machine is being used, remove the slicing blade. The perfect quarters may be put up by themselves and the broken pieces or small parts kept separate.
The fruit may be packed into sterilized containers, after being prepared, but it is best to put the pieces thus prepared into a cold, slightly salt, dip first.
The fruit selected should be of good size, even shape, and fully ripe, but not soft. The Bartlett is a suitable variety for canning and is one of the best. Peel and core carefully, and, if there is very much difference in size, grade. To prevent peeled fruits from turning brown, place in water as soon as peeled, until ready to be packed in containers. Pack carefully, fill with hot syrup, and seal tin cans or loosely cover glass jars. Process, according to time shown in table.
Cherries may be canned either with or without pitting; some people like the bitter almond flavor which results if the pits are left in. A machine for pitting can be obtained at a low price at any hardware store. wash thoroughly in cold water to get the fruit perfectly clean. If a pitting machine is used, the flesh will be more or less bruised and should be canned immediately in enameled lined cans; cover with a forty per cent. syrup, cold. Cover jars or seal cans; and, if cans are used, exhaust for 15 minutes in 150 degrees F. water. Then seal and sterilize, or steam at 212 degrees for 20 minutes. If using glass jars, sterilize at 212 degrees for 35 minutes.
Carefully wash and grade the fruit. Fill jars or cans (only enameled lined, as plain tin is not safe) and cover with hot 40 or 50 per cent, syrup. Cover, and sterilize at 212 degrees for 8 to 10 minutes, depending upon the firmness of the fruit. Sterilize the jars for 30 minutes in water.