•Hot Pack.—Prepare peaches as directed above. Heat peaches through in hot sirup. If fruit is very juicy you may heat it with sugar, adding no liquid.
In glass jars.—Pack hot fruit to ½ inch of top. Cover with boiling liquid, leaving ½-inch space at top of jar. Adjust jar lids. Process in boiling-water bath (212° F.)—
| Pint jars | 20 minutes |
| Quart jars | 25 minutes |
As soon as you remove jars from canner, complete seals if necessary.
In tin cans.—Pack hot fruit to ¼ inch of top. Fill to top with boiling liquid. Exhaust to 170° F. (about 10 minutes) and seal cans. Process in boiling-water bath (212° F.)—
| No. 2 cans | 25 minutes |
| No. 2½ cans | 30 minutes |
Pears
Wash pears. Peel, cut in halves, and core. Continue as with peaches, either raw pack or hot pack.
Plums
Wash plums. To can whole, prick skins. Freestone varieties may be halved and pitted.