Hi Everyone
I am new here. I just made my first batch of brandied cherries.
But a problem. I used the recipe from Ball Blue Book.
But ran out of liquid for the jars way before all the jars were filled.
Is this normal. What did I do wrong?
I filled the jars with cherries (pints) and then poured the syrup in. Was
supposed to get 6 pints but only had enough for 3 pints.
Please advise, what do you guys do. Brandy is very expensive.
Thanks in advance.

In article <mbhFc.40$P7.22@pd7tw3no>, says...
> Hi Everyone
> I am new here. I just made my first batch of brandied cherries.
> But a problem. I used the recipe from Ball Blue Book.
> But ran out of liquid for the jars way before all the jars were filled.
> Is this normal. What did I do wrong?
> I filled the jars with cherries (pints) and then poured the syrup in. Was
> supposed to get 6 pints but only had enough for 3 pints.
> Please advise, what do you guys do. Brandy is very expensive.
> Thanks in advance.
>
>
>
You might check over in rec.food.preserving - lots of knowledgeable,
helpful folks over there.
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

"Ninip" > wrote in news:mbhFc.40$P7.22@pd7tw3no:

> Hi Everyone
> I am new here. I just made my first batch of brandied cherries.
> But a problem. I used the recipe from Ball Blue Book.
> But ran out of liquid for the jars way before all the jars were
> filled. Is this normal. What did I do wrong?
> I filled the jars with cherries (pints) and then poured the syrup in.
> Was supposed to get 6 pints but only had enough for 3 pints.
> Please advise, what do you guys do. Brandy is very expensive.
> Thanks in advance.
>
>

You can't cut many corners with canning/preserving without jeopardizing
food quality and/or safety. Prices of brandy vary considerably, and I don't
really think you need the best brandy for putting up something like this.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> You can't cut many corners with canning/preserving without jeopardizing
> food quality and/or safety. Prices of brandy vary considerably, and I
don't
> really think you need the best brandy for putting up something like this.
>


A cheapo brand like Christian Brothers of E&J will work just fine....

To the OP I'd suggest simply adding some cherry juice to the syrup to
stretch it - *real* 100% cherry juice, not one of those soopermarket blends
(which are mostly apple juice)...a health food store or a good soopermart
will carry gen - u - wine cherry juice....

--
Best
Greg