Michigan State University Extension
Preserving Food Safely - 01600322
10/13/97

### GRAPES--WHOLE

         QUANTITY:   An  average  of 14 pounds  is  needed  per

    canner
     load of 7 quarts; an average of 9 pounds  is  needed

    per
     canner  load of 9 pints.  A lug weighs  26  pounds  and

    yields
     12  to 14 quarts of whole grapes--an  average  of  2

    pounds
    per quart.

        QUALITY: Choose unripe, tight-skinned, preferably green

    seedless
     grapes  harvested  two  weeks  before  they  reach

    optimum
     eating quality.

        PROCEDURE:  Stem, wash  and drain grapes.  Prepare very

    light,
    or light syrup (see directions below).

        Hot pack--Blanch  grapes in boiling water for 30

        seconds.  Drain and proceed for raw pack.

        Raw pack--Fill hot jars with grapes and hot syrup,

        leaving 1-inch headspace.

    Adjust
    lids  and process.

       Very Light Syrup

       Mix  6-1/2 cups water to 3/4 cups sugar for 9 pint  or 4

    quart
    load.  Mix 10-1/2 cups water and 1-1/4 cups sugar  for

    7
    quart load.  Heat sugar and water to boiling.

       Light Syrup

       Mix  5-3/4 cups water to 1-1/2 cups sugar for  9 pint or

    4
    quart load.  Mix 9 cups water and 2-1/2 cups sugar for   7

    quart
    load.  Heat sugar and water to boiling.

            RECOMMENDED PROCESS TIMES FOR GRAPES, WHOLE

              IN A BOILING-WATER CANNER

                        Process Time at Altitudes of

    Style

    of
        Jar       0-         1001-       3001-      over

    Pack
      Size      1000 ft.   3000 ft.    6000 ft.   6000 ft.

    Hot
       Pints     10 min.    15 min.     15 min.    20 min.

    Hot
       Quarts    10         15          15         20

    Raw
       Pints     15         20          20         25

    Raw
       Quarts    20         25          30         35

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