Processing: Boiling Water Canner 10minsStorage: 12 months+
Yield: 32 cups
Extract the juice from your favourite table grapes, to enjoy all year long!
Ingredients:
14kg seedless grapes
boiling water
7 cups sugar, approx.
DAY ONE
Prepare grapes and simmer to extract juice.
Wash grapes and drain. Remove stalks and stems and chop roughly (we use a food processor). Place chopped grapes into a large pot and cover with boiling water. Bring to a boil then turn to a simmer and cook for 10 minutes. Strain.
TIP: Use the grape pulp that is left over for fruit leather, jam - or freeze for smoothies.
Cool juice and refrigerate overnight.
DAY TWO
Prepare jars.
Prepare jars by covering in water and boiling for 10 minutes. Then turn the heat off, keep pot covered and leave jars hot until ready to fill.
Heat juice.
Strain juice into two large pots, leaving sediment behind. Add 1/3 to 1/2 a cup of sugar per 4 cups of juice (or to taste), whisking occasionally. Heat juice over medium heat for 5 minutes (do not boil)
Prepare lids.
Warm lids in a bowl of boiling water. Let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot juice into hot jars.
Immediately ladle hot juice into hot jars, leaving a 1/4 inch (0.5cm) headspace (distance between the juice level and the jar rim). Wipe jar rims with damp paper towel then seal with the warm lids.
Boiling water bath processing.
Process in boiling water canner for 10 minutes (or as stated in the chart below for your altitude). Start timing when the water returns to a full boil. Once the time is up, turn the heat off and rest jars in the water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Prepare lids.
Warm lids in a bowl of boiling water. Let the lids heat through for a few minutes while you fill the jars, removing the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot juice into hot jars.
Immediately ladle hot juice into hot jars, leaving a 1/4 inch (0.5cm) headspace (distance between the juice level and the jar rim). Wipe jar rims with damp paper towel then seal with the warm lids.
Boiling water bath processing.
Process in boiling water canner for 10 minutes (or as stated in the chart below for your altitude). Start timing when the water returns to a full boil. Once the time is up, turn the heat off and rest jars in the water for 5 minutes before placing onto a towel-covered bench overnight to cool.
| Processing time for GRAPE JUICE in a boiling water canner. | |||
Jar
Size
|
Altitude ≤ 6,000 ft. | Altitude > 6,000 ft. | |
Hot Pack
|
≤ Quart
|
10mins
|
15mins
|
Half-Gallon
|
15mins
|
20mins
|
|
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up nor down when pressed and should be tightly vacuum sealed.
Serving ideas.
Drink chilled, diluted with a little water or mineral water if preferred. Can also be used to make grape jelly .....
