The Ruzicka Family wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > 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?
> > --
> > -Barb, <www.jamlady.eboard.com> An update on 7/4/04.
> >
>
> We're done a similar thing in the past with peaches. We put sliced,
> quartered or halved peaches (slightly boiled to get the skins off) into a
> quart jar, add a cinnamon/sugar/spices mixture between layers, and then fill
> up with pure brandy. We then let them sit for at least a few months,
> turning occasionally to make sure the sugar mixture gets nicely dissolved.
> They're wonderful!

Yeeeehaaw! Peach season is almost here, this sounds fabulous. Maybe something
else to do with that big bottle of apricot brandy I bought for Triple Apricot
Butter?

Edrena