Canning Recipes

Grapes, Pineapple And Peaches In White Grape Juice
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1/2 pound grapes per quart - (to 1)
1/2 pineapple per quart - (to 1) -- abt 5 lbs)
3/4 pound peaches per quart - (to 1)
Unsweetened white grape juice

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Wash and drain grapes. Peel pineapple; remove "eyes" and core; cut into
1-inch chunks. Peel peaches, cut into halves and remove pits. Treat
peaches to prevent darkening. Drain; rinse and drain again. Cook a small
amount of each fruit together in water until hot throughout. Heat white
grape juice just to a boil. Pack hot fruit into hot jars, leaving
1/2-inch headspace.

Carefully ladle hot juice over fruit, leaving 1/2-inch headspace. Remove
air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on
jar with sealing compound next to glass. Screw band down evenly and
firmly just until a point of resistance is met -- fingertip tight.

Process pints 20 minutes, quarts 25 minutes, in a boiling-water canner.
At elevations higher than 1,000 feet, boil 2 additional minutes for each
additional 1,000 feet elevation.

This recipe yields ??

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