Yield: 6 Pints
| Measure | Ingredient |
|---|---|
| 3 pounds | Peaches |
| 3 pounds | Pears |
| 1½ pounds | Seedless green grapes (slightly underripe) |
| 10 ounces | Jar of maraschino cherries |
| 3 cups | Sugar |
| 4 cups | Water |
| \N \N | 1,001 - 3,000 ft: 25 min. |
| \N \N | 3,001 - 6,000 ft: 30 min. |
| \N \N | Above 6,000 ft: 35 min. |
Yield: About 6 pints
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 1-½ minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into ½-inch cubes and keep in solution with grapes. Peel, halve, and core pears. Cut into ½-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 ½ 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 ½-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.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias