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3 lb Peaches
3 lb Pears
1 1/2 lb Seedless green grapes
-(slightly underripe) 10 oz Jar of maraschino cherries
3 c Sugar
4 c Water
Procedure: Stem and wash grapes, and keep in ascorbic acid solution (See “Ensuring High-Quality Canned Foods”).
Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1-1/2 minutes to loosen skins.
Dip in cold water and slip off skins.
Cut in half, remove pits, cut into 1/2-inch cubes and keep in solution with grapes.
Peel, halve, and core pears.
Cut into 1/2-inch cubes, and keep in solution with grapes and peaches.
Combine sugar and water in a saucepan and bring to boil.
Drain mixed fruit.
Add 1/2 cup of hot syrup to each jar Then add a few cherries and gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace.
Adjust lids and process according to the recommendations in Table 1.
Table 1.
Recommended process time for Mixed Fruit Cocktail in a boiling-water canner.
Style of Pack: Raw.
Jar Size: Half-Pints or Pints.
Process Time at Altitudes of 0 - 1,000 ft: 20 min.
1,001 - 3,000 ft: 25 min.
3,001 - 6,000 ft: 30 min.
Above 6,000 ft: 35 min.
?????????????????? ??* USDA Agriculture Information Bulletin No.
539 Mintzias
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