Canning Cherries in Wine

Source: Prepper Potpourri
January 20, 2017

Water bath canning cherries in a gourmet wine based sauce — absolutely delicious!


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Zy Marquiez is an avid book reviewer, an open-minded skeptic, yogi, and freelance writer who regularly studies subjects such as: Consciousness, Education, Creativity, The Individual, Ancient History & Ancient Civilizations, Forbidden Archaeology, Big Pharma, Alternative Health, Space, Geoengineering, Social Engineering, Propaganda, and much more. His own personal blog is where his personal work is shared, while serves as a media portal which mirrors vital information usually ignored by mainstream press, but still highly crucial to our individual understanding of various facets of the world. My work can also be found on

5 thoughts on “Canning Cherries in Wine”

    1. Yeah we do can, but we don’t use sugar. That’s just a preference though. We don’t have any artificial sugars, only sticking to natural ones. For me, it causes bad candida issues. Sugar also helps fuel Cancer big time, which many people don’t know about. Still, totally understand what you mean about that huge bowl of sugar O___O


      1. From what I understand, cane is better than refined. I hear that the artificial sweeteners are just horribly toxic also, but that the natural plant-based sweeteners are alright, so long as you don’t go buy prepackaged ones with loads of preservatives and whatnot. I’m no expert, but I listen to enough experts that It basically frightens me to eat anything that didn’t come from a garden.

        While we are on the topic, I’ve been thinking about trying that pink Himalayan salt (good for you because it has a huge amount of minerals in it, and isn’t iodized). Have you tried it, and if so, did you like it, or no?

        Liked by 1 person

        1. We love Himalayan salt. You should give it a try. We use it all the time here. It has a great taste, and it has many benefits as well. We also use Sea Salt that’s sourced from the Mediterranean. We don’t trust sea salt from the pacific given the Fukushima issues and whatnot. Those are the only two salts we use, although we use Himalayan Salt more often.

          Liked by 1 person

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