Mixed Fruit Cocktail

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

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 Mintzias