Home-Canned Fruit Cocktail

Ingredients

Instructions

1. 1Wash 5 pint canning jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer instructions.
2. 2Peel and dice the peaches and pears, dropping the pieces into the cold lemon-water as you work to prevent browning, then halve the grapes and pitted cherries.
3. 3In a large pot, combine the 4 cups water and sugar and bring to a boil, stirring to dissolve the sugar, to make a medium syrup.
4. 4Drain the peaches and pears, add all the fruit (peaches, pears, grapes, and cherries) to the boiling syrup, return to a boil, then reduce heat and simmer for 5 minutes until heated through.
5. 5Using a slotted spoon, pack the hot mixed fruit into hot jars, distributing the fruit types evenly, then ladle the hot syrup over the fruit to cover, leaving 1/2 inch of headspace.
6. 6Remove air bubbles by sliding a nonmetallic spatula between the fruit and jar wall, add more syrup if needed to maintain 1/2 inch headspace, wipe the rims clean, center the lids, and screw the bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water, timing from a full rolling boil, for 20 minutes for pints or 25 minutes for quarts, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off the heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; refrigerate after opening and use within about 1 week.
11. 11Use the process time for whichever fruit in the mix needs the longest processing (here, the pear and peach pieces), and keep all fruit pieces fully submerged in hot syrup for even, safe heat penetration.