Cling-stones are best. Pare, halve, and stone them. Boil the stones or
pits until all the flavor is extracted; then, having every thing in
readiness, as described in the preceding article, pour off the water
from the pits, and when it is at boiling-point, throw into it enough
peaches to fill three or four cans; sprinkle over sugar to taste, or
about as much as would be sprinkled over fresh peaches for the table.
When just scalded, can them, placing round pieces of writing-paper
dipped in brandy over the tops of the peaches before putting on the
covers.
Pears, plums, and all kinds of fruit and berries are thrown into a
little boiling water sweetened to taste, scalded, and canned in the same
manner as tomatoes.