Select firm, ripe fruit; peel if desired, halve and pit. If peeled fruit is to stand several minutes before packing drop it inot slighlty salted water to prevent discoloration. Drain. Pack into clean jars; fill to within 1½ inches of top of jar with medium syrup (1 c. sugar to 2 c. water). Put on cap, screwing the band tight. Process in boiling water bath for 20 minutes, or pressure canner for 10 minutes at 5 pounds.
Source: Kerr Canning Book
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