Canned seckel pears
Peel the pears, dropping them into cold water as you do so, to prevent their turning dark. To every two quarts of fruit allow a quart of water and a half-pound of granulated sugar. Bring the sugar and water to a boil, and when bubbling lay the pears in this syrup. Boil until the fruit can be pierced with a straw. Pack the hot fruit in air-tight cans, fill to overflowing with the boiling syrup and seal.
Canned pears, unpeeled
Wash and core large, firm pears in cold water, put into a kettle, cover with cold water, and simmer gently until tender, but not until they begin to break or crumble. Remove from the fire and spread in pans to cool. Make a syrup of a pound of sugar to four pounds of the fruit and a quart of water, and boil for five minutes, then add the juice of two lemons. Pack the pears carefully into jars, fill the jars to overflowing with the scalding liquid, and seal.
Canned peaches
Peel, stone and halve the peaches, dropping them into cold water as you do so. Allow a cupful of sugar to four quarts of fruit. Pour a cupful of water into the bottom of a preserving-kettle, put in a layer of peaches, sprinkle with sugar, add more peaches and more sugar until all the fruit is used. Bring slowly to a boil, and do not cook for more than fifteen minutes. Can and seal immediately, boiling-hot.
Canned plums
To six quarts of plums allow a cupful, each, of sugar and water. Wipe the plums and prick each with a needle. Put the sugar and water into a porcelain kettle, and lay the plums in this. Bring slowly to a boil and cook for five minutes. Put the plums into jars and fill these to overflowing with the boiling liquid. Seal at once.
Canned green gages
Prick each plum in two places with a darning-needle. To every pound of fruit allow a half-pound of sugar and a half cupful of water. Bring the sugar and water to a boil, lay the plums in this, and simmer for five minutes. Pack the plums in jars, fill with boiling syrup and seal.