Quantity: 1 box (25 lbs) yields 50 frozen pints. 1/2 lb yields 1 frozen pint.
Quality: Choose fully-ripe, firm, sweet grapes.
1. Sort, stem and wash.
2. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.
3. Follow directions for style of pack desired.
Syrup pack: Pack into containers, cover with 40 percent syrup (2 3/4 cups sugar to 4 cups water), leave headspace, seal and freeze.
Unsweetened pack: Tray freeze seedless only; then pack, leaving no headspace, seal and freeze.
Puree: Wash, stem and crush the grapes. Heat to boiling. Drain off free juice and freeze it separately. Use a colander to remove seeds and hulls. To 1 quart (2 pounds) puree, add 1/2 cup sugar. Pack into containers, leave headspace, seal and freeze.
Juice: For beverages, select fully ripe, firm, sweet grapes. For jelly making, select as recommended in specific jelly recipe. Wash, stem and crush grapes. Add 1 cup water per gallon crushed grapes. Simmer for 10 minutes. Strain juice through a jelly bag. To remove tartrate crystals, let juice stand overnight in refrigerator. Pour off clear juice for freezing. Discard sediment that sinks to bottom. Pour juice into containers, leave headspace, seal and freeze. If tartrate crystals form in frozen juice, they may be removed by straining the juice after thawing.