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

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