Preparing the Fruit

Fruit retains the best color, flavor and texture when processed by the boiling water method. For canning it should be firm and just ripe, but not overripe. Wash and prepare fruit as directed in individual recipes, cutting away any bruised spots that might spoil a whole batch. The stalks, and any other green matter, should be removed from small fruit such as blueberries, black and red currants (above), damsons, and gooseberries and the fruit may be left whole. It is best to halve and stone large fruit such as peaches and apricots, removing any inner fibers that may toughen over time. Pack quickly to avoid discoloration. Peel apricots, peaches and nectarines by blanching and peel, core and slice apples and pears. Both apples and pears should be left to stand in acidulated water (water with lemon juice added to it) until you are ready to pack them, to prevent discoloration. As pears are comparatively low in acid, it is advisable to add two teaspoons of lemon juice to each 1 pt/500 ml fruit before processing.