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
Yield: About 6 pints
Procedure: Stem and wash grapes, and keep in ascorbic acid solution (click here for more info on maintaining color and flavor in canned food). 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 hot jar. Then add a few cherries and
gently fill the jar with mixed fruit and more hot syrup, leaving 1/2-inch headspace. Remove
air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper
towel. Adjust lids and process.
| 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 or Pints |
20 min | 25 | 30 | 35 | |
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)