Originally Posted by mcnerd
... not just heat and seal...
??? Not sure what you mean by "just heat and seal". Do mean using an inversion approach?
The one I found uses a water bath canning process like I use for my jams. I was assuming that there was enough acidity in the wine to process this way. Wrong?
I did read in the comments following the recipe, though, that several people used wine glasses rather than jars and then sealed them with paraffin. They were given as gifts (hopefully with a note saying refrigerate me!). I thought that was a neat idea.