Cherries, strawberries, sliced pineapple, plums, apricots, gooseberries, etc. may be preserved in the same way as fresh fruit.The process used one and a half centuries ago was described in these instructions.
Step 1: The fruit is very ripe.
It stands up to the process used for preserving it better than very ripe fruit.
Step 2: Remove the pits and seeds from the fruit by peeling it and washing it.
Step 3: It should be put in wide-mouthed bottles.
Modern latex seals create a safer seal than the old cork-topped canning bottles described in the original instructions.
Step 4: They will cork them tight if you fill them as full as possible.
Attach dome lids and bands if you are using canning jars.
Step 5: The corks should be sealed.
The corks are dipped in the wax and then melted.
Step 6: hay in a large saucepan
The bottles could crack if they bumped together while the water is boiled.
Step 7: They should be put in the bottles with hay.
The instructions for using cotton washcloths were originally published in the 19th century, so many homes had livestock, and hay was plentiful.
Step 8: If using modern materials, fill the saucepan with water to the necks of the bottles and place it over the fire or on the stove top.
The idea is to heat the fruit inside the jars to a sufficiently hot temperature so that it can't be cooked.
Step 9: When the bottles are cool, take the pot off the stove or fire.
Step 10: When the fruit will be found equal to fresh, store the bottles or jars in a cool place.