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Plums (Stems and skins of plums even)

The stems and skins of plums, even for preserves or sweet pickle, are usually kept in place; to keep the skin from bursting during cooking, each plum should be pricked in several places.

For home use, a larding needle, trussing needle, skewer, or even a large darning needle will answer the purpose. For commercial use, several needles pressed into a large flat cork are often used. With this arrangement care must be taken that none of the needles are broken off in the fruit and left there unnoticed.