11
Grape Juice
Quantity:
An average of 24-1/2 pounds of grapes are 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 7-9 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:
Once you have finished juicing your grapes (refer to
p. 5 for juicing instructions), measure the amount you would like
to preserve and pour into a large, heavy bottom saucepan. Then
sweeten to taste. Heat and stir until sugar is dissolved. Continue
heating with occasional stirring until juice begins to boil. Fill
immediately into hot, sterile quart or half-gallon jars (refer to p. 8 for
proper sterilization instructions), leaving ¼-inch headspace. Wipe
rims of jars with a dampened clean paper towel. Adjust lids and
tighten rings finger-tip tight ONLY. Then, process in a water-bath
canner according to your altitude. If you are unsure of your altitude
level, please contact your local extension office.
Processing Times:
Altitude
Quarts
Half-gallon
0-1,000 ft
5 min
10 min
1,001-6,000 ft
10 min
15 min
Above 6,000 ft
15 min
20 min
*This recipe has been adapted from the grape juice recipe in the
USDA’s
Complete Guide to Home Canning
, section 2-15
