PRESERVING
The only difference between preserving and canning fruit is that sugar is always used in preserving, while in canning it is used in smaller quantity or not at all. In preserving the old rule of equal weights of sugar and fruit may be followed.
OPEN-KETTLE METHOD
This method is generally used for preserves, jams, and marmalades. Food is completely cooked and then 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 sterilized jars, seal and invert.
CAN-COOKED METHOD
By this method uncooked or partly cooked food is packed in can or jar, covered with liquid and both jar and contents sterilized.
Pare fruit if desired or blanch or scald in boiling water a small quantity of fruit at a time. (See time table.) Do not blanch cherries, sour cherries excepted, berries or plums.
Chill outside of blanched fruit by immersing a few minutes in a large vessel of cold water. Remove skin from such fruits as peaches.