Recipe by carol ann in canada

Another "unique" Hostess gift, from your kitchen! Attractive on the Buffet table at Christmas time. This recipe came from an OLD Purity cookbook, I was able to lay my hands on.

Ingredients Nutrition


  1. Sterilize Pint sealers.
  2. Pack each sealer with Cherries, leaving about 1 inch of stem on each.
  3. To each sealer, add: 1 tablespoon salt, 1/2 cup white vinegar,"top-up" sealer with cold water.
  4. Seal and store in a cool, dry place.
  5. Store for at least 1 month, before using.

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