Different Fruits Need Different Treatment.
Now, as to the different modes of treating various kinds of fruit. We know that, when the germs are killed and the air is excluded, sugar is not necessary for the preservation of the fruit. But there are few kinds of fruit that are not improved by some sugar, because it fixes the color and flavor, and gives much finer results. Some kinds of fruit require but little sugar for this purpose, while others are poor indeed without a generous amount. One has only to contrast the flavor and quality of the canned peaches that are put up with and without sugar to realize the great superiority of those with which saccharine matter has been used. Where fruits are too dry to give out enough juice to cover them generously, a light syrup should be used. But with juicy fruits, avoid water if possible. A good rule in the case of small berries is to allow one third of a pound of sugar to each pound of fruit.
For fruit like peaches, pears, plums, etc., make a light syrup. Quinces must first be cooked in clear water until tender.
In paring fruit use silver-plated knives, and drop each piece as soon as pared into a bowl of cold water, which has been made acid by the addition of lemon juice. This prevents the fruit from turning dark. Use earthen bowls, and wooden or silver-plated spoons. Avoid any delay while doing this work.