In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > I know Peg Haine makes them and I'm hoping for an answer from her.
> > Any of you do them, too? A friend is asking me about a friend of
> > *hers* who does them this way:

> > "My canning question is this: a friend said he puts up cherries by
> > taking washed bing cherries, stems attached, adding the raw cherries to
> > a jar, fill w/a mix of 50% simple syrup and 50% brandy. Cap and let
> > sit until Christmas. He says they're intoxicatingly good.
> >
> > I figure you've probably seen this recipe on rec.food.canning, so Id
> > ask you first. I suspect the food scientists might have fits over
> > potential botulism though there is *all* that brandy. All my home ec
> > friends have been laid off/retired from Extension."
> >
> >
> > BBB adds lemon juice and does a hot-pack processing for 10 minutes in a
> > BWB.
> >
> > Any comments?
>
>
> I think the cherries are acid enough that there's little botulism risk.
> I also think it would taste better with a little lemon juice in the
> syrup. Just watch the top for mold and skim it off if it forms.
>
> How about using amaretto instead of simple syrup?
>
> Bob

Sounds good to ME; I don't know what Beth's interested in (remember Beth
Jarvis from rfc?) Beth said she was going to go by Ball's rules. I
like the idea of raw myself.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.