Pare, cut in half and stone, taking care not to break the fruit; drop
each piece in cold water so soon as it is pared. The large, white
freestone peaches are nicest for this purpose. Firmness of texture is
a desideratum. The fruit should be ripe, but not soft. Allow a heaping
tablespoonful of sugar to each quart of fruit, scattering it between
the layers. Fill your kettle and heat slowly to a boil. Boil three
minutes, just to assure yourself that every piece of fruit is heated
through. Can and seal. It is safe to put a cupful of water in the
bottom of the kettle before packing it with fruit, lest the lower layer
should burn.