[NAFEX] Canning grape juice?
loneroc at countryspeed.com
Thu Sep 24 15:32:15 EDT 2009
Does anyone have suggestions on canning grape juice?
If my memory serves, last year I brought the stemmed grapes to a near boil (no extra water), strained, and added a 1/2 cup of sugar per quart, then put the hot juice into sterilized jars. I didn't process in a water bath. No one died. Does this method seem OK or is there another way to do it---preserving maximum flavor.
SW WI USDA zone 3, where I'm feasting on figs these days, and my potted peaches are nearly ripe.
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