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Mixed Fruit Cocktail

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      Title: MIXED FRUIT COCKTAIL
 Categories: Fruits, Canning
      Yield: 6 Pints
 
      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
 
  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.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  ======================================================= ===== * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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