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  • Serves: 1 Recipe

Grape Juice

  • Recipe Submitted by on

Category: Beverages, Fruit, Canning

 Ingredients List

  • Quantity: An average of 24-1/2 pounds is needed per canner load of 7
  • quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26
  • pounds and yields 7 to 9 quarts of juice--an average of 3-1/2 pounds per
  • quart.
  • Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
  • for eating fresh or cooking.
  • Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling
  • water to cover grapes. Heat and simmer slowly until skin is soft. Strain
  • through a damp jelly bag or double layers of cheesecloth. Refrigerate juice
  • for 24 to 48 hours. Without mixing, carefully pour off clear liquid and
  • save; discard sediment. If desired, strain through a paper coffee filter
  • for a clearer juice. Add juice to a saucepan and sweeten to taste. Heat and
  • stir until sugar is dissolved. Continue heating with occasional stirring
  • until juice begins to boil. Fill into jars immediately, leaving 1/4-inch
  • headspace. Adjust lids and process according to the recommendations in
  • Table 1.
  • Table 1. Recommended process time for Grape Juice in a boiling-water
  • canner.
  • Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
  • of 0 - 1,000 ft: 5 min.
  • 1,001 - 6,000 ft: 10 min.
  • Above 6,000 ft: 15 min.
  • Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at Altitudes of 0
  • ~ 1,000 ft: 10 min.
  • 1,001 - 6,000 ft: 15 min.
  • Above 6,000 ft: 20 min.
  • ======================================================= ===== * USDA
  • Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
  • courtesy of Karen Mintzias
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


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