Directions for Canning by Open-Kettle Method
By this method which is generally used, for preserves, jams and marmalades, food is completely cooked and poured boiling hot into sterilized jars.
Prepare fruit, which may or may not be peeled, and cut into pieces depending on the variety. Blanch or scald peaches and similar fruits to loosen skin and chill by plunging into cold water. Cook slowly in as little water as possible or in fruit juice or fruit syrup until done. Fill the sterilized jars, seal and invert.