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.