Canned Grapes (whole)

  

Quantity: For each 7-quart canner load, you need an average of 14 pounds of fresh grapes. For each 9-pint canner load, you need an average of 9 pounds of fresh grapes.

Quality: Choose unripe, tight-skinned, grapes harvested two weeks before they reach optimum eating quality. Green seedless grapes make the best product.

Jar size: Pints or Quarts

Instructions:

1. Wash and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturer's directions.

2. Stem and wash grapes. Prepare very light or light syrup. Hot pack or raw pack according to instructions below.

 Hot pack -

  • Blanch grapes in boiling water for 30 seconds.
  • Drain and proceed as for raw pack.

Raw pack -

  • Fill jars with drained grapes and hot syrup.

3. Leave 1-inch headspace. 

4. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

5. 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

1001-3000 ft

3001-6000 ft

Above 6000 ft

Hot

Pints or Quarts

10 min

15 min

15 min

20 min

Raw

Pints

15 min

20 min

20 min

25 min

Quarts

20 min

25 min

30 min

35 min

Source: National Center for Home Food Preservation




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