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Brandied Cherries
In article >, ellen wickberg
> wrote:
> in article ,
> Melba's
> Jammin' at wrote on 12/7/04 8:14 AM:
>
> > 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 don't think that you need worry about botulism. Think about rum pots,
> they do sit, un processed by heat, but with all that alcohol, you are
> pretty
> safe. It is true that simple syrup is half and half water and sugar, but
> with equal parts of brandy, what is going to grow.
> Ellen
I'll pass it on to her, Ellen. You make good points about the rumtopf
stuff. Thanks. -B
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.
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