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Misc.

I am overly cautious when I can. May I suggest that you check witht the Ball people or with your county extension agent before leaving out the Brandy.

That may be the "vinegar" that keeps the product from spoiling in the boiling water bath. Apples are not very acidic and would otherwise probably be pressure canned. The cooking would make the alcohol content vaporize. The extension agent may be able to suggest a substitute if you don't wish to use the Brandy.


MsgID: 201381
Shared by: Kathy, SC
In reply to: Recipe: Brandied Apple Rings
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Canning Apple Slices (NOT PIE FILLING)
  Kathy
2 Recipe: Brandied Apple Rings
  Rochelle
3 Check before substituting!
  Kathy, SC
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