| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruits, Canning |
6 |
Pints |
INGREDIENTS
| 3 |
lb |
Peaches |
| 3 |
lb |
Pears |
| 1 1/2 |
lb |
Seedless green grapes (slightly underripe) |
| 10 |
oz |
Jar of maraschino cherries |
| 3 |
c |
Sugar |
| 4 |
c |
Water |
|
|
1,001 – 3,000 ft: 25 min. |
|
|
3,001 – 6,000 ft: 30 min. |
|
|
Above 6,000 ft: 35 min. |
INSTRUCTIONS
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.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
courtesy of Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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