This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
All fruits may be canned with or without sugar, as the occasion demands. The fruits must be sterile, and this is most easily accomplished in the household by heat. Preservatives of all kinds are more or less dangerous and are never to be recommended. It is a slovenly housekeeper who uses "preserving powders," and runs the risk of making her family ill, rather than to take time and pains with the fruit.
One Recipe Will Answer For All Kinds Of Fruit.
First select perfectly ripe, fresh fruits, free from decay and mould. Look them over and if sandy put them in a sieve or colander. Plunge them into a pan of cold water. Lift them out and plunge in the second time, draining carefully. Pack the fruit in perfectly clean glass jars, adjust the rubbers and lay on the lids, but do not screw down or fasten tightly. Stand the jars in a wash-boiler, the bottom of which has been protected by a rack. Surround the jars half way up with cold water. Cover the boiler, bring water to boiling-point and boil five minutes. If the rack has a centre handle, lift all the jars carefully, fill two jars from a third jar and screw down the tops. Put the jars back in the boiler and boil ten minutes. If the rack is simply of wooden home-made construction, lift three jars at a time. When you take off the lids do not put them on the table unless you turn them upside down. The table and the air contain spores of both moulds and yeasts which, if they fall on the lid or come in contact with it, will cause the contents of the jar to ferment.
Wash and drain the berries as directed in preceding recipe. Allow a half pound of sugar to each pound of fruit. Put a layer of sugar and fruit in the jars, and then proceed precisely as in preceding recipe. Greater care must be taken, as the yeast plants grow in saccharine solutions, and fruits with a little sugar are more difficult to keep than either preserves or those canned without sugar.
This recipe will answer for peaches and plums :
Put the fruit in a wire basket or colander and plunge it down into boiling water. Peel off the skins; remove the stones from the peaches and pack the halves at once into the jars. Fill the jars with cold water, adjust the rubbers, and lay on the tops. Put them in the boiler on the rack and surround them with cold water. Cover the boiler, bring to a boil and boil for ten minutes. Lift one jar at a time and screw down the top without removing it. Put jars back into the boiler and boil fifteen minutes longer.
Weigh the peaches and plums after they are peeled and stoned. Allow a half pound of sugar to each pound of fruit. Put the sugar in the preserving kettle and add a very little water - about a half cupful to a pound. Lay in the peaches a few at a time. When hot, arrange them in the jars. The syrup will become more liquid as you go on cooking the fruit. When you have filled the last jar, bring the syrup to a boil, and fill the jars to overflowing. Adjust the rubbers, taking them from boiling water; adjust the lids, taking them from boiling water and screw them down. Stand the jars in a wash-boiler, surround them partly with boiling water, cover the boiler and boil twenty minutes.
Pare and cut the fruit into halves; remove the cores and throw the halves at once into cold water to prevent discoloration. When you have eleven good-sized pears ready put them into a porcelain-lined kettle, cover with boiling water and cook slowly for ten minutes. While these are cooking, make a syrup from a pound of sugar and a quart of water; boil and skim. Lift each piece of pear with a skimmer, arrange them neatly in the jars, fill the jars with the syrup, adjust the rubbers and screw down the tops. Stand the jars in a wash-boiler, on the rack; surround them partly with boiling water. Cover the boiler and boil ten minutes after the water begins to boil.