This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
Pare and halve your peaches, have your cans perfectly dry, set one at a time in a bain marie in boiling water, to drive out the air. Fill the can as full as you can without bruising the fruit; if you have plenty of fruit, boil some in a very little water, fill the can with it - and seal it immediately. Do not put any sugar in the peaches or juice. If you have not much fruit, a little boiling water will do, as each can will hold but a few spoonfuls. Do not let it boil until it becomes colored.
Any fruit or vegetables may be preserved in the same manner. Inspect the cans daily, and if the tops bulge out, be sure the sealing has not been perfect, and fermentation has begun. Then open the can, use the article, and put up a fresh quantity. To open the can, set it in the oven, till the cement is soft; then lift out the cover, and let the can cool. To open glass jars, hold a flat-iron, heated, on the cover till the cement softens.
Butter may be kept unchanged for years in air-tight vessels, as sweet as if fresh from the dairy. To insure means in excluding the air, it is best to fill the vessel nearly full of well worked fresh butter, allowing room for a thin layer of salt; over this lay a piece of white paper; pour on the paper half a teaspoonful of spirits of wine; set it on fire; hold the cover over the flame for an instant, and if you have spirits enough, it will furnish heat for the cover, then put it into place while the spirits are burning.
Or, powder two pounds fine salt, one pound loaf-sugar, and half a pound of saltpetre. Sift these ingredients over a large sheet of paper, and mix them well; then keep them covered close in a jar in a dry place. When the butter is well worked and salted, and ready to go into jars, use one ounce of this composition to every pound of butter. Work it well into the mass. In a month place the butter thus prepared into jars or else lay a cloth over the butter; on this put a layer of salt, with a piece of white paper on the salt; pour a little spirits on the paper, set fire to it, and seal as above directed.
 
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