Grape Juice
Quantity: An average of 24-1/2 pounds is needed per canner load of 7 quarts; an average
of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of
juice—an average of 3-1/2 pounds per quart.
Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.
Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover
grapes. Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double
layers of cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off
clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a
clearer juice. Add juice to a saucepan and sweeten to taste. Heat and stir until sugar is dissolved.
Continue heating with occasional stirring until juice begins to boil. Fill into hot or
presterilized jars immediately, leaving 1/4-inch headspace. (Procedure to sterilize empty pint and quart
jars.) Wipe rims of jars with a dampened clean paper towel. Adjust lids and
process.
| Recommend Process Time for Grape Juice in a boiling-water canner | |||||
| Process Time at Altitudes of | |||||
| Style of Pack | Jar Size | 0-1,000 ft | 1,001 -6,000 ft | Above 6,000 ft | |
| Hot | Pints or Quarts | 5 min | 10 min | 15 min | |
| Half-Gallons | 10 min | 15 min | 20 min | ||
(adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, 2006 revision)