Michigan
State University Extension
Preserving
Food Safely - 01600840
10/13/97
3 lb. peaches
3 lb. pears
1-1/2 lb. slightly underripe seedless green grapes
10-oz. jar of maraschino cherries
3 cups sugar
4 cups water
YIELD: About 6 pints
PROCEDURE: Stem and wash grapes, and keep in ascorbic
acid solution (use one teaspoon of powdered ascorbic acid
per gallon of cold water). Dip ripe but firm peaches, a few
at a time, in boiling water for 1 to 1-1/2 min. 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 hot jar with
mixed fruit and more hot syrup, leaving 1/2-inch headspace.
headspace. Adjust lids and process.
RECOMMENDED PROCESS TIMES FOR MIXED FRUIT COCKTAIL
IN A BOILING-WATER CANNER
Process Times at Altitudes of
Style
of Jar 0- 1001- 3001 Over
Pack Size 1000 ft. 3000 ft. 6000 ft. 6000 ft.
Raw Half-pints 20 min. 25 min. 30 min. 35 min.
Raw Pints 20 25 30 35
