Michigan State University Extension
Preserving Food Safely - 01600840


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.


Process Times at Altitudes of
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

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.