Grape juice
1 Recipe
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1,001 - 6,000 ft: 10 min. | ||
| Above 6,000 ft: 15 min. | ||
| 1,001 - 6,000 ft: 15 min. | ||
| Above 6,000 ft: 20 min. | ||
Directions
Quantity: An average of 24-½ 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 3-½ 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 ¼-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.
Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at Altitudes of 0 - 1,000 ft: 10 min.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias