Remove the seeds by forcing the pulp through a sieve. Then
add as much sugar as would be used for making the required sirup, and
cook until the sugar is dissolved. With this done, add the sweetened,
seedless pulp to the grape skins and fill the jars with this mixture.
Then continue the canning process as for the other fruits of this group.
89. The procedure in canning APRICOTS and PEACHES, the other two sour
soft fruits, differs slightly from that required for strawberries,
grapes, and currants. So that the skins of both of these fruits may be
easily removed, they must be scalded, which is an operation that
corresponds to blanching in vegetable canning.
For canning purposes, only firm, fresh apricots and peaches that are not
overripe should be selected. Also, in the case of peaches, care should
be taken to see that they are of the _freestone_ variety, as such
peaches may be split easily. _Clingstone peaches_ should not be chosen
unless the fruit is to be canned whole or unless an implement for
removing the seeds, or stones like that shown in Fig. 2, is at hand.
Proceed with the canning of either apricots or peaches by first scalding
them.
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