Michigan State University Extension
Preserving Food Safely - 01600840
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