How To Can Grape Juice Food
EASY CONCORD GRAPE JUICE
Very simple method to make your own grape juice if you have too many grapes or if you would like to try making your own fresh tasting grape juice.
Provided by Taylor in Belgium
Categories Beverages
Time 30m
Yield 1 quart
Number Of Ingredients 2
Steps:
- In sterilized jar place 2 cups grapes.
- Add 1/2 cup sugar.
- Fill to top with boiling water.
- Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents.
- Let juice stand 3 to 4 weeks before using.
- Strain juice from grapes and use juice.
GRAPE JUICE
How to safely home can grape juice using the tested USDA method.
Provided by Healthy Canning
Categories Beverages
Number Of Ingredients 3
Steps:
- Wash and stem grapes.
- Put grapes in sauce pan.
- Crush with potato masher or similar device.
- If there's not enough juice to cover the crushed grapes, add just enough boiling water from a kettle to cover the grapes.
- Heat pot to a boil, then lower to a simmer and simmer uncovered for 10 minutes, until the grape skins are soft.
- Strain through either a double-layer of cheese cloth, or a jelly bag.
- Discard skins and sediment.
- Put juice in covered containers in the refrigerator and let stand there for 24 to 48 hours.
- Carefully pour juice into a pot, being careful not to disturb the sediment at the bottom of the containers.
- Discard sediment.
- Taste the juice cold, see if you want to sweeten it.
- If so, do so now to taste.
- Heat juice, stirring occasionally, until it comes to a boil.
- Ladle hot juice into jars. (See note on special jar sterilization.)
- Leave 1 cm (1/4 inch) headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- The processing time is 5 minutes for half-litres and litres (US pints and US quarts); 10 minutes for 2 litre (2 quart) jars. Increase time as needed for your altitude.
Nutrition Facts : ServingSize 250 ml, Carbohydrate 64.3 g, Protein 2.4 g, Fat 1.3 g, SaturatedFat 0.4 g, Sodium 8 mg, Fiber 3.4 g, Sugar 60.9 g, Calories 251 kcal
EASY GRAPE JUICE JELLY
I'm not a very good cook... My family nicknamed me Ellie May when I was a kid. My mom tried to teach me how to cook, but I had little patience to learn. The only way she could teach me anything was to find quick and easy recipes for me, like this one. I have since used this simple recipe to teach my son how to can and will be using it this weekend to teach my nieces. It's fast and easy and produces wonderful results making it the perfect first canning lesson.
Provided by Ellie May Clampett
Categories Jellies
Time 20m
Yield 5-6 half pints
Number Of Ingredients 4
Steps:
- Slowly add pectin to lukewarm water in 2-quart bowl, stirring constantly until completely dissolved.
- Let stand 45 minutes, stirring occasionally. (Stir, do not beat.).
- Pour thawed grape juice concentrate into 1-quart bowl.
- Add 1 1/2 cups sugar and mix thoroughly (not all sugar will dissolve).
- Add remaining sugar to dissolved pectin mixture.
- Stir until sugar dissolves.
- Add juice mixture to pectin mixture.
- Stir until sugar dissolves.
- Pour into containers.
- Cover with tight lids.
- Let stand at room temperature for 24 hours or until set.
- Pour into canning jars, seal and turn upside down for 10 minutes. Then turn upright and let cool. You will hear the lids pop and seal as the jars cool down.
- Can also be frozen for up to a year or refrigerated for a month in airtight containers.
Nutrition Facts : Calories 585.3, Fat 0.2, Sodium 22, Carbohydrate 150.8, Fiber 1, Sugar 141.5, Protein 0.7
HOW TO CAN GRAPE JUICE
Homemade Grape Juice: A simple how to can grape juice step by step guide. Simple and natural way to make your own grape juice at home!
Provided by Kate Scott
Number Of Ingredients 3
Steps:
- Wash and de-stem grapes, discarding any bad grapes (over-ripe or buggy).
- Add 1 1/2 cup grapes to clean 1 quart jar.
- Pour in 1/4 cup of sugar.
- Fill jar to the top with hot water, leaving an inch of headspace.
- Wipe tops of jars. Top with lids and rings.
- Place in hot water canner. Cover with water, just enough to cover the jars fully. Bring to a boil. Process 20 minutes in hot water bath.
- Turn off heat after 20 minutes. Let jars "rest" in the canner an additional 5 minutes.
- Store in a cool, dry place. After two weeks open jars, drain off grapes and enjoy grape juice!
Nutrition Facts : ServingSize 1 grams, UnsaturatedFat 0 grams unsaturated fat
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- Extract the grape juice by combining grapes and water in a saucepan over low heat. Heat and simmer slowly until skins are soft, and the juices are released. Gently mash the grapes with a potato masher and simmer over low heat for 15 minutes, stirring occasionally.
- Strain through a damp jelly bag or double layers of cheesecloth. Discard solids. Refrigerate grape juice for 24 to 48 hours to allow the sediment to settle to the bottom. This will help eliminate crystals in your juice.
- When you are ready to can your grape juice, prepare your jars and lids by washing in warm, soapy water and rinsing thoroughly. Place jar rack into water bath canner, set jars in the canner, add water, and boil jars for 10 minutes to sterilize. Warm lids in a small pot over low heat. Keep jars and lids warm until ready to use. *
- Carefully remove the grape juice from the refrigerator without disturbing the sediment. Gently pour off clear liquid and discard sediment. Strain through a paper coffee filter if a clearer juice is desired. Add grape juice to a saucepan and bring to a boil. Continue boiling for 10 minutes stirring occasionally.
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- Pick the grapes from the stems and wash them well. You’ll be surprised how much dirt and debris will come off. Personally, I try to rinse at least three times, letting the grapes soak for a bit so the loose dirt rises to the top.
- Place the 4 quarts of grapes in a large stockpot on your stove and pour in 1 quart of water. Use enough water so there is enough water, but it does not fully cover the grapes.
- Bring the grapes and water to a boil then turn down to medium-high heat and cook for approximately 20 minutes. When the grapes have cooked down and broken into what looks like all liquid, it is ready to strain.
- Pour the cooked-down grapes into a heavy-duty cloth bag. The bag should be sitting in a bowl to catch all the juice, which will be hot. The juice has been boiling and the steam will cause skin burns if not careful. If worried, let the mixture cool slightly.
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From info.culinesco.com
- Harvest Your Grapes. We typically wait until after the first frost to pick our grapes. This is supposed to ensure that they have released their sugar and are at their sweetest.
- Wash Your Grapes. Even through we don’t use any pesticides, it’s a good idea to wash your grapes to make sure they are clean and ready to process into delicious juice.
- Place water in the bottom of the steam juicer. Steam juicers come in three parts. The bottom section holds the water that is heated to create the steam.
- Set the juice collector on top. The middle section of the steam juicer is the part that collects the juice. It’s placed on top of the water pot and has a hose where the juice will come out when it’s ready.
- Make sure the tube is clamped. Before you start processing the first batch, you’ll want to make sure that the hose is clamped so the juice doesn’t leak out before you’re ready.
- Place the Colander on top full of grapes. The third section of the steam juicer is the colander that holds the grapes. This will sit on top of the juice collector in the middle section.
- Put on the lid. It’s important to put the lid on top so the steam doesn’t escape and all of the heat is retained. It’s the steam and heat that cause the grapes to release their juice.
- Turn on the heat and wait for the grapes to pop. Now you’re all set up to get juicing. Turn the heat on to get the water boiling, then wait for the grapes to pop!
- It’s ready when the juice is in the tube. If you are juicing concords you’ll be able to see the juice to start to enter the tube. White grapes unfortunately are too light and you might have to peek in the middle section to see if there is enough juice.
- Place the tube in a mason jar and release the clamp. Once the juice is ready you can place the tip of the hose in a mason jar and release the clamp.
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