I am canning brandy peaches. The directions call for pints water bathed for 10 min at sea level or 20 min for our elevation. I would like to can the peaches in quart jars but don't know what adjustments to make.
We (OSU/USDA does not have a research based recommendation for canning brandied peaches in quart jars. The Ball Blue Book only lists peaches in pints but they do list brandied pears in quarts. The processing time is probably similar for peaches and pears however we can't be sure if substituting one fruit for the other is safe.
Since Ball has done the research on canning with brandy I would suggest you call their toll free number and see if they have any recommendation. Their number is 1-800-240-3340.
Thanks for using ask an Expert