Fruit Preservation: How to Prepare Fruits
Peel and core, cut into quarters or eighths, or into rings 1/8 in. thick and dip into boiling water 2 to 3 minutes. Pack into jars in the usual way. 165° F. (74° C.) Maintain for 10 minutes.
Usually left whole but may be halved if large as this fruit may be packed quite closely. Crack some stones and add the blanched kernels to the jars. 165° F. (74° C.) Maintain for 10 minutes.
Inspect carefully and, if they appear to contain maggots, soak for 1/2 hour in salt water to draw the grubs out. Berries should be large, juicy and quite ripe. 165°F. (74°C.) Maintain for 10 minutes.
Choose Morello or the red acid varieties, not the black or whiteheart cherries. Remove the stalks and wash in cold water. Add 1/4 oz. citric acid to every 1 gallon syrup or water. 190°F. (88°C;
Maintain for 10 minutes.
Remove from the stems and wash. 180°F. (82°C.) Maintain for 15 minutes.
Top and tail and wash in cold water. Prick each berry several times with a needle to prevent the skin toughening. Flavour the syrup with one or two heads of elderflower tied in muslin. 165° F. (74°C.) Maintain for 10 minutes.
PEACHES OR PLUMS
Skin the peaches by covering with boiling water for 1 minute. Halve or cut in slices. Wash plums in cold water and halve if large. 165° F. (74° C.) Maintain for 10 minutes.
Halve the pears, remove the core and fibres up to the stem with a sharp-pointed teaspoon, peel and drop immediately into the hot syrup. Allow to cool completely before sterilizing. 190° F. (88° C.) Maintain for 20 minutes.
RASPBERRIES OR STRAWBERRIES
If clean and dry, pick straight into bottles to prevent unnecessary crushing. 165° F. (74° C.) Maintain for 10 minutes.
Prepare as for pears. 190° F. (88° C.) Maintain for 20 minutes.