Mixed Fruit Cocktail
- 3 lbs peaches
- 3 lbs pears
- 1-1/2 lbs slightly underripe seedless green grapes
- 10-oz jar of maraschino cherries
- 3 cups sugar
- 4 cups water
About 6 pints Procedure:
Stem and wash grapes, and keep in ascorbic acid solution. 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.|
| ||Process Time at Altitudes of|
|Style of Pack ||Jar Size ||0 - 1,000 ft ||1,001 - 3,000 ft ||3,001 - 6,000 ft ||Above 6,000 ft|
|Raw ||Half-Pints |
|20 min ||25 ||30 ||35|