Grape Juice

  

Quantity: For each 7-quart canner load, you need an average of 24 1/2 pounds of fresh grapes. For each 9-pint canner load, you need an average of 16 pounds of fresh grapes. A lug weighs 26 pounds and yields 7 quarts to 9 quarts of juice - an average of 3.5 pounds per quart.

Quality: Select sweet, well-colored, firm fruit. Look for grapes at the ideal stage of maturity for eat fresh or cooking.

Jar size: pints or quarts, half-gallon

Instructions:

1. Wash and rinse canning jars. Sterilize by boiling in water bath canner for 10 minutes. Keep in hot water until ready to use. Prepare lids according to manufacturer's directions.

2. Wash and stem grapes. Place grapes in a saucepan, crush and add boiling water to cover grapes. Heat and simmer slowly until skin is soft, about 10 minutes.

3. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 hours to 48 hours.

4. Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice.

5. Add juice to a saucepan, and sweeten to taste. Heat and stir until sugar is dissolved.

6. Continue heating, stirring occasionally, until juice begins to boil.

7. Pour juice into sterilized jars immediately; leave 1/4-inch headspace.

8. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner

 

 

Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft

Hot

Pints or Quarts

5 min

10 min

15 min

Half-Gallons

10 min

15 min

20 min

Source:

National Center for Home Food Preservation




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