"zxcvbob" > wrote in message
...
> Pennyaline wrote:
> >
> > Also, the presence of grain alcohol in brandied cherries is not
sufficient
> > to stop the growth of microorganisms. The surgeons in old Westerns used
to
> > use Old Red Eye in equal parts as anesthesia and antiseptic, and that
hoary
> > fallacy persists and manifests itself in off-kilter ways to this day.
> > Neither grain nor wood alcohol is an effective general sanitizing agent
> > because spores can survive them.
> >
> > I put up my brandied cherries with a cold pack followed by longer water
bath
> > processing - it's easier on the fruit than hot pack and lets the
cherries
> > maintain their color and shape. And I won't vary from the process! I
don't
> > care they're packed in whiskey, brandy, kirsch, schnapps or 150 proof
> > Everclear -- alcohol itself is not enough.
> >
>
>
> I disagree. You don't have to kill the spores. (your hot pack does not
> kill bacterial spores)
>
> Just create an acid enviroment so clostridium spores won't sprout, limit
> the available water with large amounts of sugar, or an alcoholic
> enviroment that kills them when they do become active. I don't know how
> strong an alcohol it would take; 20% ABV will kill most yeasts, and
> yeast is unusually resistant to alcohol.
>
> Bob

I have made herbal tinctures for years and followed the teachings of many
very knowledgeable herbalists. They say that 23% alcohol is enough to
safely preserve a tincture or succus. I figure it would be strong enough
for fruit at that strength.

When I made brandied cherries, I just stuffed the cherries into the jar and
covered with brandy. Then I left them in a dark cupboard and shook them
when I thought of it (rather like making an herbal tincture). I believe an
added sugar syrup would have made them too sweet. That probably varies by
fruit variety and personal preference. ;>

Deb
--
In Oregon, the pacific northWET.