Today's Canning Recipe is for:
Grape Juice is one of the easiest things to can.
The only challenge for some is that you will need a juicer!
The juice is amazing on it's own, but also makes the
BEST GRAPE JELLY . . . hands down!
Here's the "How To":
25 lbs. of Grapes will fill about 7 Quart Bottles.
It takes about 3 1/2 lbs. of grapes to make 1 quart of juice.
Rinse the grapes.
The grapes can be put into the juicer . . . stem and all.
Fill the bottom of the juicer with water.
Bring the water to a boil.
Fill the colander part of the juicer with grapes and put the lid on.
You will see the juice start to
come down the tube when it's ready.
BE CAREFUL . . . The juice is very hot.
Keep your clean ready to go jars in the oven at 200 degrees.
Bring your lids to a simmer.
I use the rubber oven mitts to hold the bottles while
they are being filled.
Fill to about 1/4-inch head space.
Wipe the top of the jar.
Add hot lids and tighten the lids with the jar rings.
Process juice for 15 minutes in a water bath canner.
Make sure all the lids have sealed before storing.
. . . Enjoy . . .