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| Mixed Fruit Cocktail Recipe |
Category: Fruits
Rating:
N/A
Servings: About
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Ingredients
3 lb peaches
3 lb pears
1 1/2 lb seedless green grapes (slightly und; erripe)
10 oz jar of maraschino cherries
3 cup sugar
4 cup water
Cooking Directions:
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 1-1/2 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 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
fruits,canning
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