Michigan State University Extension
Preserving Food Safely - 01600323
10/13/97

### GRAPE JUICE

        QUANTITY:   An average of 24-l/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.  Immediately  fill

    juice
    into hot sterilized jars, leaving 1/4-inch  headspace.

    (Use
    the following directions for sterilizing pint and quart

    jars.
     Sterilization of half gallon  jars is not necessary).

    Adjust
     lids and process.

    Sterilization
    of Empty Jars

       To sterilize  empty jars, put them right  side up on the

    rack
    in  a boiling-water  canner.   Fill   the  canner  and

    jars
     with   hot  (not  boiling)   water  to  1  inch  above

    the
    tops of the jars.  Boil 10 minutes at  altitudes of less

    than
    1,000 feet.   At  higher  elevations, boil 1 additional

    minute
    for each additional 1,000 feet elevation.  Remove and

    drain
    sterilized jars one at a time as filled.

             RECOMMENDED PROCESS TIMES FOR GRAPE JUICE

                     IN A BOILING-WATER CANNER

                        Process Times at Altitudes of

    Style

    of
        Jar            0-        1001-      over

    Pack
      Size           1000 ft.  6000 ft.   6000 ft.

    Hot
       Pints          5 min.    10 min.    15 min.

    Hot
       Quarts         5         10         15

    Hot
      Half-gallons   10         15         20

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