[NAFEX] Canning grape juice?
Docshiva at Docshiva.org
Thu Sep 24 18:55:05 EDT 2009
I agree with Lon that fresh is better. To save freezer space, you can make
uncooked concentrate. Fill a plastic bottle with grape juice, leaving enough
headroom. Freeze. Invert the bottle into a jar and let it melt. The ice
with the greatest concentration of stuff-other-than-water will melt first;
this is grape concentrate, and will leave water ice behind. A quart of
juice will yield a cup of concentrate. Freeze and use just like the canned
Second best, make fresh grape juice, heat to simmer, sweeten to taste, can
and boiling-water-bath can for 30 minutes.
Weigh the grapes and put in a pan. Add 1 cup of boiling water per 7 lbs. of
grapes (enough to cover). Simmer about 10 minutes without boiling. Strain
through a juice bag. Refrigerate for a day or two and strain again, to
remove sediment. Return the juice to a simmer and sweeten to taste.
Process in a boiling-water bath for half an hour.
The ranking of best-to-less-best is based on my own experience, but seems to
be a consensus.
From: nafex-bounces at lists.ibiblio.org
[mailto:nafex-bounces at lists.ibiblio.org] On Behalf Of loneroc
Sent: Thursday, September 24, 2009 12:32 PM
To: North American Fruit Explorers
Subject: Re: [NAFEX] Canning grape juice?
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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