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 (1/2 cup sugar to 4 cups water) or light (1 cup sugar to 4 cups water) syrup. Hot pack or raw pack:
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 towel; apply two-piece metal canning lids.
5. Process in a boiling water canner or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner or Steam Canner
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-3000 ft |
3001-6000 ft |
Above 6000 ft |
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Hot |
Pints or Quarts |
10 min |
15 min |
15 min |
20 min |
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Raw |
Pints |
15 min |
20 min |
20 min |
25 min |
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Quarts |
20 min |
25 min |
30 min |
35 min |
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Source:
So Easy to Preserve, 6th edition, 2020