SC - pickled fruit

[Decker, Terry D.]

>> Do you use straight rum or cut it with water?  Is the crock loosely or
>> tightly covered?  Are the citrus slices rind-on?  If so, how quickly
>> does the alcohol soften the rind?
>> 
>> Your comments on your experiences will be appreciated.
>> 
>> Bear
>
>I use one of those big glass canning jars with the rubber ring and the
>metal grips that push the top down over the metal ring.
>
>I include commerical 'fruitcake mix' or citron, a few candied cherries,
>some real lemon and orange peel (cut in strips with the white goop scraped
>off), and just a few slices of lemon cut in quarters and included whole to
>add some flavor.  Raisins, currants, golden raisins.  Some sliced apples.
>cover it with a mixture of bourbon and rum.  stir every month or so.
>
>Elaina
>
>(would you like a fruitcake for christmas, bear?)

My thanks to you and the others who have posted about rum pots.  I
should have thought of this, especially as I have regular used dried
fruit soaked in brandy.

I'll set up a rum pot this weekend in preparation for the holidays.
This should make my fruit cakes and stollen even better.

Bear
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