Once you see late blight, it's too late. You have my sympathies. There is nothing you can do now that will slow or stop the progression of the disease.

I know - I just got hit with it too, and have dealt with it before.

While you might be able to save some of the fruits, don't use them for canning unless you use a pressure cooker. Late blight alters the pH of the fruits, making them less acidic, so they will spoil when canned if you don't make adjustments to your canning process.

It's hit or miss on the fruits - late blight will eventually get them too, even if they look healthy when you bring them in. Some may taste normal and others will be horrible. There's no way to tell without tasting them.

I really hate late blight.