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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Fruit Cocktail

Fruits

Canning Fruit Cocktail

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Ingredients

Yield: About 6 pints

Procedure

  1. Stem and wash grapes, and keep in ascorbic acid solution.
  2. Dip ripe but firm peaches, a few at a time, in boiling water for 1 to 1½ minutes to loosen skins. Dip in cold water and slip off skins. Cut in half, remove pits, cut into ½ inch cubes and keep in solution with grapes.
  3. Peel, halve, and core pears. Cut into ½ inch cubes, and keep in solution with grapes and peaches.
  4. Combine sugar and water in a saucepan and bring to boil.
  5. Drain mixed fruit.
  6. Add ½ 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 ½ inch headspace.
  7. Adjust lids and process.

Recommended process

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