This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.
Before using this recipe, it’s important to read this page [1], the “Safe Canning & Food Preservation” section.
Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.
How about making your own fruit cocktail. This recipe is from Mrs. Earl Buckles, Mishawaka. Best to use the hard Kiefer pears.
Canned Fruit Cocktail.
4 quarts fresh pears, peeled and diced
2 cups sugar
1 large can peaches, diced (or fresh)
1 large can pineapple, diced
2 pounds California grapes, cut and seeded (or use the seedless)
1 medium bottle maraschino cherries
Cook the diced pears (and peaches, if fresh) and the sugar for a little while until done. Add the rest of the fruits and juices except the cherry juice unless you want it pink. Cook until heated through; can and seal. Makes from 11 to 12 pints.