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Learning to Edit |
Grape Juice
Fill hot water bath canner with enough water to cover the jars. Set lids and rings aside. Turn on the stove to start heating water. Wash the grapes and pick them off the stems and place in jars. Use 1 cup grapes for quart jars, 2 cups for half gallons. Add sugar to jars, 1/2 cup for every cup of grapes. Pour boiling water into the jars, leaving 1/2 inch headspace. Place lids on jars, and tighten rings to finger-tight. Put jars in canner. Verify that there is approximately 1 inch of water on top of the tallest jar, adding more water if necessary. Bring canner to a rolling boil. Keep at a boil for 10 minutes. Turn off heat and remove lid of the canner. Let stand 5 minutes. Set jars on a towel and leave 24 hours before checking the seals. Push on the center of the lid -- if you hear a popping noise, the seal is no good and that jar needs to refrigerated. Remove the rings, and test that the lids cannot be easily opened. If necessary wipe down and dry jars. Store without rings. Let sit for at least eight weeks before opening. The juice is very sweet -- good for parties, with seltzer water, or in cocktails. |