The preparation of fruit for the various processes of preserving is the second important step. System will do much to lighten the work.
Begin by having the kitchen swept and dusted thoroughly, that there need not be a large number of mold spores floating about. Dust with a damp cloth. Have plenty of hot water and pans in which jars and utensils may be sterilized. Have at hand all necessary utensils, towels, sugar, etc.
Prepare only as much fruit as can be cooked while it still retains its color and crispness. Before beginning to pare fruit have some sirup ready, if that is to be used, or if sugar is to be added to the fruit have it weighed or measured.
Decide upon the amount of fruit you will cook at one time, then have two bowls—one for the sugar and one for the fruit—that will hold just the quantity of each. As the fruit is pared or hulled, as the case may be, drop it into its measuring bowl. When the measure is full put the fruit and sugar in the preserving kettle. While this is cooking another measure may be prepared and put in the second preserving kettle. In this way the fruit is cooked quickly and put in the jars and sealed at once, leaving the pans ready to sterilize another set of jars.
If the fruit is to be preserved or canned with sirup, it may be put into the jars as fast as it is prepared. As soon as a jar is full, pour in enough sirup to cover it.
[If several people are helping and large kettles are being used for the preserving, or where fruit (like quinces and hard pears) must be first boiled in clear water, the pared fruit should be dropped into a bowl of cold water] made slightly acid with lemon juice (one tablespoonful of lemon juice to a quart of water). This will keep the fruit white.
If berries must be washed, do the work before stemming or hulling them. The best way to wash berries is to put a small quantity into a colander and pour cold water over them; then turn them on a sieve to drain. All this work must be done quickly that the fruit may not absorb much water.
Do not use the fingers for hulling strawberries. A simple huller can be bought for five cents.
If practicable pare fruit with a silver knife, so as not to stain or darken the product. The quickest and easiest way to peel peaches is to drop them into boiling water for a few minutes. Have a deep kettle a little more than half full of boiling water; fill a wire basket with peaches; put a long-handled spoon under the handle of the basket and lower into the boiling water. At the end of three minutes lift the basket out by slipping the spoon under the handle. Plunge the basket for a moment into a pan of cold water. Let the peaches drain a minute, then peel. Plums and tomatoes may be peeled in the same manner.