Canning Grapes – Whole

Canning Grapes - Whole

Prep Time: 0

Yield: 0

Canning Grapes - Whole

Ingredients

Instructions

  1. Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an average of 2 pounds per quart.

    Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality.

    Procedure: Stem, wash, and drain grapes. Prepare very light, or light syrup.

    Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and proceed as for raw pack.

    Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1.

    Table 1. Recommended process time for Grapes, whole in a boiling-water canner.
    Process Time at Altitudes of
    Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
    Hot Pint or Quarts 10 min 15 15 20
    Raw Pints
    Quarts
    15
    20
    20
    25
    20
    30
    25
    35
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