57
MIXED FRUIT COCKTAIL
Servings: 4 pints
Headspace: 1/2 inch
Time: 10 minutes / high pressure setting
Ingredients
1 pound slightly unripe seedless green grapes
1 1/2 pounds peaches
1 1/2 pounds pears
5 ounce jar of maraschino cherries
3 cups sugar
4 cups water
ascorbic acid (to prevent browning)
Directions
Wash, peel, and core apples. Slice into water containing ascorbic acid to prevent browning.
Drain.Remove stems and wash grapes, then soak in ascorbic acid solution to prevent browning.
Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1 1/2 minutes to loosen the
skins. Next, dip them in cold water and slip off skins. Cut in half, remove pits, cut into 1/2 inch
cubes, and add to grape solution. Peel, halve, and core pears. Cut into 1/2 inch cubes and add
to 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. Cap and seal. Place in canner with
2 to 3 inches of hot water.
Process for 10 minutes / high pressure setting.
Pressure Canning Recipes: FRUITS & DESERTS
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