Michigan State University Extension
Preserving Food Safely - 01600840
08/03/99

MIXED FRUIT COCKTAIL


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


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