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1
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl (see Notes.)
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2
In a wide, 6- to 8-quart preserving pan, combine the brandy, wine, sugar, and orange zest.
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3
Bring to a boil, stirring to dissolve the sugar.
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4
Boil for 5 minutes, then add the cherries, return to a boil, and lower the heat and simmer, stirring occasionally, until the cherries are tender but still hold their shape, about 5 minutes.
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5
Remove from the heat.
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6
Ladle boiling water from the canning pot into the bowl with the lids.
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7
Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel.
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8
Drain the water off the jar lids.
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9
Ladle the hot cherries and syrup into the jars, leaving 1/4 inch headspace at the top.
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10
Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, adjusting the ring so that it's just finger-tight.
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11
Return the jars to the water in the canning pot, making sure the water covers the jars by at least 1 inch.
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12
Bring to a boil, and boil for 5 minutes to process.
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13
Remove the jars to a folded towel and do not disturb for 12 hours.
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14
After 1 hour, check that the lids have sealed by pressing down on the center of each; if it can be pushed down, it hasn't sealed, and the jar should be refrigerated immediately.
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15
Label the sealed jars and store.
