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tUIIl^MUUlC WIU1 II Ult, IYUI1I1 soiu. “Full strength juice flavors may overpower the natural flavor of the fruit.”
Suggested fruit-juice combinations are apple juice with peaches, white sweet cherries, red sweet cheeries, pears or apricots; pineapple juice with pears; and white grape juice with pears, peaches or apricots.
The hot pack method of filling the jars will result in less fruit floating to the top of the jar, than in the case of the raw pack method. To use this method, bring the juice to a boil in a pot, add the fruit and heat. This drives air from the tissue of the fruit.
Those who raw pack should place the fruit into jars and fill them with boiling juice. Air will be driven out during the processing time in the canner. Since air is in the fruit, however, some of it will float, increasing the chances of trapping tiny particles of fruit between the jar and lid, contributing to seal failure later.
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