Grape Juice

Ingredients

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Preparation
 
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

 

 
Servings:
1

 

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