Michigan State University Extension
Preserving Food Safely - 01600324
10/13/97

### FREEZING GRAPES

     Whole  or halves.  Grapes are best frozen with syrup,  but

    grapes
     to be used for juice or jelly can be frozen  without

    sweetening.

     Select  firm-ripe grapes with tender skins and full  color

    and
     flavor.  Wash and stem.  Leave seedless  grapes  whole;

    cut
    table grapes with seeds in half and remove seeds.

     Unsweetened pack

     Pack  into  containers without sweetening.  Leave 1/2 inch

    headspace.
     Seal, label and freeze.

     Syrup  Pack

     Pack  into  containers  and  cover  with cold  40- percent

    syrup
     (1 cup  water  to  2/3 cup  sugar).  Leave  1/2  inch

    headspace.
     Seal, label and freeze.

     Juice

     For  beverages, select as  for  whole  grapes.   For jelly

    making,
    select as recommended in specific jelly recipe.

     Wash, stem, and crush grapes.  Strain them through a jelly

    bag.
      Let juice stand overnight in a refrigerator or  other

    cool
     place  while sediment sinks to the bottom.   Pour  off

    clear
    juice for freezing.

     Pour  juice  into  containers, leaving  headspace.   Seal,

    label
     and freeze.

     If  tartrate  crystals form in frozen juice, they  may  be

    removed
    by straining the juice after it thaws.

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