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.                       

             IN A BOILING-WATER CANNER                      

                        Process Times at Altitudes of       
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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