Fruit Juice

Grape Juice

Yield: NA

Prep Time: 60 minutes

Processing Time: 15 Minutes

Difficulty: Beginner

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PRINTER FRIENDLY RECIPE
Select sweet, well-coloured, firm, mature fruit of ideal quality for eating fresh or cooking. An average of 24 1/2 lb (10.8 kg) is needed for 7- 1 L jars or 16 lb (7.25 kg) for 9 - 500 ml jars.

Ingredients:

Grapes

Boiling water

Granulated sugar, optional

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DIRECTIONS:

Preparation Day

• Wash and stem grapes. Place in a stainless steel saucepan; add just enough boiling water to cover grapes. Bring to a boil; reduce heat, cover and boil gently about 30 minutes or until skins are soft.

• Strain mixture through a Jelly Bag. (For greater clarity, pour stained juice through a paper coffee filter.) Refrigerate juice 24 to 48 hours to allow sediment to settle.

Preservation Day

• Place the required number of clean 500 ml, 1 L or 1.5 L mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Without mixing or disturbing sediment in refrigerated juice, carefully pour it into another container; discard sediment. Measure juice and return to saucepan. If desired, sweeten juice: for each 1 cup (250 ml) juice, add 1/4 cup (50 ml) sugar. Heat sweetened juice over high heat to boiling, stirring until sugar is dissolved.

• Ladle juice into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more juice. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining juice.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – for the times indicated:

Jar Size Time

500 ml 10 minutes

1 L 10 minutes

1.5 L 20 minutes

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

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