[NAFEX] Canning grape juice?
Lon J. Rombough
lonrom at hevanet.com
Thu Sep 24 16:19:52 EDT 2009
For maximum flavor, make raw juice and freeze it. Next best is to pack
the juice raw and can it.
NEW grape pruning video: http://www.bunchgrapes.com/dvd.html View a
short, low resolution clip here:
Grapes, writing, consulting, my book, The Grape Grower, at
http://www.bunchgrapes.com Winner of the Garden Writers Association
"Best Talent in Writing" award for 2003.
A video about The Grape Grower :
On Sep 24, 2009, at 12:32 PM, loneroc wrote:
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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