Side Pannel
Grape Juice
Grape Juice
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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