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  • From: "Stephen Sadler" <Docshiva@Docshiva.org>
  • To: "'North American Fruit Explorers'" <nafex@lists.ibiblio.org>
  • Subject: Re: [NAFEX] Canning grape juice?
  • Date: Thu, 24 Sep 2009 15:55:05 -0700

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 stuff. 

 

Second best, make fresh grape juice, heat to simmer, sweeten to taste, can and boiling-water-bath can for 30 minutes.

 

Third best:

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.

 

~ Stephen

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@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?

 

Hi all,

 

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.

 

loneroc

SW WI USDA zone 3, where I'm feasting on figs these days, and my potted peaches are nearly ripe.




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