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Home > Canning > Canning Specifics
Canning Grape Juice
Quantity: An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of juice--an average of 3-1/2 pounds per quart.
Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double layers of
cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice. Add juice to a
saucepan and sweeten to taste. Heat and stir until sugar is dissolved. Continue heating with occasional stirring until juice begins to boil. Fill into jars immediately, leaving 1/4-inch headspace. Adjust lids
and process according to the recommendations in Table 1.
| Table 1. Recommended process time for Grape Juice in a boiling-water canner. |
|
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Pints or Quarts
Half-Gallons |
5 min
10min |
10
15 |
15
20 |
|
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