MIXED FRUIT COCKTAIL

Michigan State University Extension
Preserving Food Safely - 01600840
10/13/97

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        


Go To Top of File        MSU Extension Home Page        Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.