Fruit preserving season

Peaches, plums, cherries, apricots...in southern Ontario the stone fruit season is on.  Although it's hard (almost impossible) to find locally grown certified organic fruit of these kinds, we can get lovely no-sprayed varieties from farms that use sustainable methods of growing and soil care.  Many folks we know order fruit through Petters or Bailey's Local Foods, both which source their fruit from the Palatine Farm in Niagara.  Their peaches were absolutely delicious this year, and although we canned several batches for the winter we also ate our fill of fresh peaches.  We also dried the fruit, made fruit leather for the first time (yum!) and pitted cherries to freeze them whole for winter pies.  I'm enjoying a new cookbook - The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making which includes down-to-earth affordable simple recipes that empower you to be more self-reliant at home rather than depending on expensive store-bought products (e.g. make your own "from scratch" chai blend, breads, pasta, cheeses, yogurt, crock pickles, salsa, condiments, etc).  Many of these recipes I already have in various other books, but here they are all in one place!