tag:blogger.com,1999:blog-3279009730292308366.post48261889544205670..comments2010-06-28T09:52:41.358-07:00nina corbetthttp://www.blogger.com/profile/04918218646855754008noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3279009730292308366.post-22179766600600572232010-06-28T09:52:41.288-07:002010-06-28T09:52:41.288-07:00I made these yesterday with sour cherries and the darker brine (pinot noir, balsalmic, brown sugar) I also added star anise and a cinnamon stick. I can&#39;t WAIT to try them.purlewehttp://purlewe.typepad.com/noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-31974725851479323692010-05-28T06:59:28.732-07:002010-05-28T06:59:28.732-07:00Scott,<br /><br />These are not processed in a hot water bath. Cherries are so delicate, that a hot water bath turns them to mush and their texture is completely changed. The sugar and the vinegar help preserve them and after opening they should be refrigerated. If you are uncomfortable with this you can refrigerate them right away, although you will have to wait longer to open them. happy canning!ninahttp://www.putsup.comnoreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-83437347980961809572010-05-27T23:44:03.259-07:002010-05-27T23:44:03.259-07:00When you say &quot;seal&quot;, are you processing the jars in a hot water bath like my mom used to do when she canned her cherries?Scottnoreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-24636329483500843502010-01-18T12:28:30.581-08:002010-01-18T12:28:30.581-08:00wow, this sounds awesome- the chili-vanilla combo sounds so exotic! i&#39;m bookmarking this page now for the next time i see cherries at the market.Elle Rosshttp://www.blogger.com/profile/13107539769393660100noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-74908546427171161122010-01-08T17:05:53.043-08:002010-01-08T17:05:53.043-08:00They are yummy. You can absolutely substitute juice for the wine, white or purple grape would be fine.Try to find unsweetened juice (available at health-food stores). You may have to adjust the sugar accordingly or your brine will be too sweet. I hope this answers your questions.nina corbetthttp://www.blogger.com/profile/04918218646855754008noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-62645924976073572642010-01-08T16:55:08.943-08:002010-01-08T16:55:08.943-08:00they sound really interesting. I&#39;m not sure about pickled cherries, but I&#39;m willing to give it a go. Is there anything that can be substituted for the wine though? I don&#39;t drink any alchohol. Maybe Apple or some other juice?Hettar7http://www.blogger.com/profile/08277732647034241625noreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-964195569085097122009-06-23T06:20:06.589-07:002009-06-23T06:20:06.589-07:00So inspiring!... spent the weekend canning homegrown cherries and more... ~ david et alAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-39806036403473647712009-06-19T22:42:27.888-07:002009-06-19T22:42:27.888-07:00Thank you.I&#39;ll have to try it with pork. Glad you enjoyed it!ninahttp://www.putsup.comnoreply@blogger.comtag:blogger.com,1999:blog-3279009730292308366.post-67635644942244989942009-06-19T15:50:32.337-07:002009-06-19T15:50:32.337-07:00I made this with the tarragon; it was marvelous, used it with a pork roast,Anonymousnoreply@blogger.com