“The best method for preserve fruit with all its original flavor, is by hermetically sealing it from the air in cans prepared for the purpose; and these should be of glass or stoneware, as the acids of fruit act chemically on tin and other metals, often destroying the flavor of the fruit, and sometimes rendering it very unwholesome. Either self-sealing cans, or those which require wax, may be used successfully, but probably the former are better for those of little experience, and they are unquestionably more convenient. Of these, there are several claimants for public favor, all of them highly recommended, and doubtless all of them good. SFCC 25.3