This recipe combines the perfect balance of grape selection, juicing techniques, and canning instructions, resulting in a refreshing and flavorful juice. Grape juice enthusiasts will appreciate the depth of flavor achieved with this recipe.
- 16 pounds of grapes (such as Concord grapes)
- Optional sweetener of choice (to taste)
- Fill your hot water bath canner with at least two inches of water and warm over low heat.
- Sterilize pint or quart jars by boiling them in soapy water or using the sterilize cycle on your dishwasher.
- Give your canning lids and bands a thorough cleaning with warm soapy water.
- Warm the canning jars by placing them in the canner.
- Wash and stem the fresh grapes and put them into a saucepan.
- Crush the grapes using a potato masher or similar device to crush them and release their juice. You can also use a blender – this will remove the pectin, but the juice requires no thickener.
- If there’s not enough juice to cover the crushed grapes, add just enough boiling water from a kettle to cover them.
- Heat the contents to a boil, then simmer uncovered for 10 minutes until the grape skins are soft. This step kills any potential bacteria or enzymes present in the juice, preventing spoilage.
- Strain through either a double layer of cheesecloth or a jelly bag. Discard skins and sediment.
- Put the juice in covered containers in the refrigerator and let them chill for 24 to 48 hours.
- Carefully pour the juice into a pot without disturbing the sediment at the bottom of the containers. Strain through a paper coffee filter if you want less cloudy juice.
- Sweeten the juice to taste if desired. You may add sugar or a sugar substitute such as Stevia.
- Heat juice, stirring occasionally, until it comes to a boil.
- Ladle the hot juice into jars, leaving ¼ inch of headspace.
- Gently remove any air bubbles on the inside of the jar with a wooden stir stick.
- Wipe the rims of the canning jars and securely place a lid on the top of each jar. Apply the screw bands until they are fingertip tight.
- Transfer the jars to the boiling water bath canner, placing them on a canning rack. Bring the water to a rolling boil. Place the lid on the canner and begin timing.
- Process pints and quarts for 5-15 minutes, and half-gallon jars for 10-20 minutes, adjusting for elevation:
Water Bath Canning Grape Juice Processing Times
- 0 – 1,000ft: pints and quarts for 5 minutes; half-gallons for 10 minutes.
- 1,001- 6,000ft: pints and quarts for 10 minutes; half-gallons for 15 minutes.
- 6,001ft and up: pints and quarts for 15 minutes; half-gallons for 20 minutes.
- Turn off the heat after the elapsed processing time and remove the canner’s lid. Leave the jars in the hot water for 5 minutes.
- Carefully lift the hot jars onto a surface protected by a clean towel using tongs or a jar lifter. Allow them to cool for 12 to 24 hours.
- Test the seals by gently pressing the center of the lids with your thumbs to check for proper sealing. Label all sealed jars and store them in a cool, dry, dark place.
- Prep Time: 1 hour, 30 minutes
- Canning Time: 20 minutes
- Cook Time: 10 minutes
- Serving Size: 8 ounces
- Calories: 251kcal
- Sugar: 60.9g
- Sodium: 8mg
- Fat: 1.3g
- Saturated Fat: 0.4g
- Carbohydrates: 64.3g
- Fiber: 3.4g
- Protein: 2.4g