The principle is to extract the juice from the fruit and replace it with sugar syrup, which hardens and preserves the fruit in its natural shape. The fruit should be all of one size and of a uniform degree of ripeness, such as is best for canning. Peaches, pears, and similar fruits are pared and cut in halves; plums, cherries, etc., are pitted. After being properly prepared, the fruit is put in a basket or bucket with a perforated bottom and immersed in boiling water to dilute and extract the juice. This is the most important part of the process, and requires great skill. If the fruit be left too long, it is over-cooked and becomes soft; if not long enough, the juice is not sufficiently extracted, and this prevents perfect absorption of the sugar. After the fruit cools, it may again be assorted as to softness. The syrup is made of white sugar and water. The softer the fruit, the heavier the syrup required. The fruit is placed in earthen pans, covered with syrup, and left about a week. This is a critical stage, as fermentation will soon take place; and when this has reached a certain stage, the fruit and syrup are heated to the boiling-point, which checks the fermentation. This is repeated, as often as may be necessary, for about six weeks. The fruit is taken out of the syrup, washed in clean water, and either glaced or crystallized, as desired. It is dipped in thick syrup, and hardened quickly in the open air for glaceing, or left to be hardened slowly if to be crystallized. The fruit is now ready for packing, and will keep in any climate.