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Post by Sheila on Mar 16, 2013 22:26:52 GMT -5
Canned Grape Juice makes three quart jars
3 cups whole grapes, off the vine 1 cup sugar 10 cups water
Directions:
Sterilize your jars and lids. Stem, wash, and drain grapes. Prepare a syrup by combining the sugar and water and bringing it to a boil, stirring until the sugar dissolves. Add 1 cup of grapes to each quart jar. Ladle hot syrup into jars, being sure to release the air bubbles, until there’s 1 inch head space. Wipe the rims and seal the jar. Process in a boiling water bath for twenty minutes (start counting once the water has reached a boil), more depending on altitude.This grape juice method essentially uses a raw pack process. You can do the same recipe to can a whole jar of grapes, in which case you would simply fill the jar with grapes, and then add the syrup. You can adjust the syrup to your liking. I use a very light amount of syrup for this recipe to get as close to the natural sugar levels in most fruits. It also adds the fewest calories.
The final product is a very fresh tasting grape juice, which tastes more like grape and less like sugar. Enjoy!
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Post by Valerie on Mar 17, 2013 9:13:00 GMT -5
This is how I do mine (sort of). I wasn't sure about it, until I saw that my grandma had circled the recipe in pencil in her canning book. That was her sign of a go-to recipe. Her recipe doesn't call for making syrup, though. Just put a cup of grapes in the jar, add the sugar, and fill with water. And process under pressure. For concords, they say 1 cup of sugar per jar, but for my muscadines that was way too sweet. I cut it back to 1/2 cup the first year; it was still way sweet, so this past year I just left the sugar out. Matter of fact, I think I'll crack open a jar right now. Thanks, Sheila!
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Post by Sheila on Mar 17, 2013 13:11:59 GMT -5
Oh that's great Valerie I have never canned grape juice i always figured it was to much work juicing all those grapes,to make it worth. So all those grapes that will be ripe in a few months will make allot of grape juice sense we can eat so many before getting tired of them.
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Post by Valerie on Mar 17, 2013 20:51:47 GMT -5
Yeah, you just have to let it sit in the jars for like 6 or 8 weeks before you drink it. When I use it, I pour it through a strainer and smush the grapes some, to get some pulp in the juice. Muscadines aren't as strong as concords, so it helps pump up the flavor.
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Post by Sheila on Mar 18, 2013 0:17:12 GMT -5
Am wondering if this same method can be used with cherries or other soft fruit.
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Post by Valerie on Mar 19, 2013 12:01:29 GMT -5
That would be nice, huh?! Not having to do all that cooking and straining and all, just for a dab of juice.
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