Canning Grapes – Whole
Canning Grapes - Whole
Canning Grapes - Whole
Instructions
- 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
Quarts15
2020
2520
3025
35