A poster on the SF board asked ...
"Do you follow proper canning type techniques, or just trust the bourbon to keep stuff from growing in the jar?"
That was in response to someone who mentioned a local joint to buy dried cherries to brandy ... interesting idea. Also someone asked if frozen cherries are worth brandy-ing.
Anyway, when I brandy fresh cherries, I rely mainly on the alchohol. To me, heating would destroy the texture of the cherry.
I do clean the jars very well though don't really steralize. The other caveat is I keep them in the fridge.
So what is the opinion about the safe way to brandy cherries?