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Canning your fruit cocktail is a fun culinary activity and a great way to enjoy the freshness of ripe peaches, pears, pineapples, cherries, and grapes after they've passed their prime. This step-by-step tutorial shows you how to make your batch of delicious canned fruit cocktails with natural flavors.
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Fruit Cocktail for Canning Wash jars, lids, and rings in hot soapy water. Place pint jars in a water bath canner and fill them and the canner 2/3rds full of water. Begin heating over medium-high heat to a simmer. Continue simmering while you prepare the fruit and syrup. Core a pineapple and slice it into 1″ cubes.
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Canning fruit cocktail at home is an easy way to preserve your orchard harvests or extras from the farmers market. With the help of a water bath canner and these instructions you can easily have.
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Canning fruit cocktail is a great way to preserve your favorite summer fruits. By canning fruit cocktail, you can enjoy the sweet and tangy flavors of summer all year long. To can fruit cocktail, you will need a water bath canner and canning jars. First, prepare your canning jars by washing them in hot soapy water and rinsing them well.
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Heat the fruit: Heat the fruit mixture over medium heat until it comes to a simmer. Simmer the fruit for about 10-15 minutes, or until the fruit is slightly tender. Pack the jars: Using a canning funnel, fill the hot, sterilized jars with the hot fruit mixture, leaving about 1 inch of headspace at the top.
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Home Canning - Fruit Cocktail Recipe 6 to 9 lbs. fresh fruit (green seedless grapes, peaches, pears, cherries, pineapple, nectarines and yellow plums are what I used for this particular batch). 1 batch canning syrup - I use light and the recipe is below Prep: Wash fruit under cold running water, drain. Peel fruit and remove pits and/or seeds.
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7 cups water 4 cups Sugar 4 Tbs Lemon juice 1 Pint water Mix 1 quart of water with 4 tbs lemon juice. Peel apples, pears, nectaries and peaches, dipping them in the lemon water mixture to prevent browning. Pack them into the jars along with the rest of the fruit. Bring 7 cups of water to a boil, add sugar and bring back to a boil.
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Mixed Fruit Cocktail 3 lbs peaches 3 lbs pears 1-1/2 lbs slightly underripe seedless green grapes 10-oz jar of maraschino cherries 3 cups sugar 4 cups water Yield: About 6 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning .
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Summer Fruit Cocktail Lovely to behold, delicious to eat, the flavour of this lightly sweetened homemade fruit cocktail is accented with honey and mint. Ingredients: 6 cups (1500 ml) prepared peaches, about 10 medium or 2.8 lb (1.2 kg) 3 cups (750 ml) prepared pears, about 6 or 1.7 lb (750 g) 2 cups (500 ml) seedless grapes, about 1 lb (500 g)
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Canned fruit cocktail is one of those foods that almost everybody has in their pantry somewhere. This store-cupboard staple is one of the quickest ways to rustle up a dessert with minimal effort and to get a quick hit of fruity flavors just by opening a can.
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Mixed Fruit Cocktail 3 lbs peaches 3 lbs pears 1-1/2 lbs slightly underripe seedless green grapes 10-oz jar of maraschino cherries 3 cups sugar 4 cups water Yield: About 6 pints Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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Making and canning your own delicious mixed Fruit Cocktail is easy and safe with this USDA-tested recipe! This recipe uses peaches, pears, green grapes, cherries, but the Ball Blue Book points out that you could also freely substitute nectarines, pineapple, apricots, grapefruit, plums, etc.
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Instructions Yield: About 6 pints Preparing fruit: Stem and wash grapes, and keep in ascorbic acid or lemon juice. 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.
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Drain fruit and add to the heated syrup, mix in grapes. Return to a boil and boil gently for 5 minutes. Ladle hot fruit into jars to within 1 inch of the top of the rim. Ensure an equal amount of peaches, pears and grapes for each jar. Add 2 maraschino cherries per pint. Fill jars one at a time, cover with syrup to within ½ inch of top of rim.
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Canning Fruit Canning works by eliminating two things: bacteria and oxygen! These two factors are the enemy of fresh fruit as both of them work together to oxidize and spoil the fruit from the inside. Bacteria are all around us. Even if you properly wash the fruits, there is a good chance that some spores will remain on the fruit.
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1/4 teaspoon of nutmeg. In a small saucepan, combine the sugar, water, and spices. Bring to a boil, stirring constantly. Add the fruit cocktail and return to a boil. Remove from heat and ladle into hot, sterilized jars. Seal and process in a boiling water bath for 10 minutes. This recipe yields 4 pint-sized jars.
