I grew up on my mom's grape juice.
Did you know that grape juice is good for your heart?
It has many of the same good properties that studies have found in wine: powerful, disease fighting antioxidants.
It's even better when you make it yourself.
One time, I had a glass of the frozen concentrate. It was so sweet and syrup-y that I couldn't stand it.
This is the stuff I go for.
This is a 2 quart bottle that yields approximately 6 c. of juice.
Why 2 quart bottles? I get more juice...
If you decide to use 2 quart bottles, make sure you have a canner that is deep enough to have water reach the tops. Also, you will need a wire rack that will accommodate the larger jars.
This will be next on my canning purchase list. A stainless steel canning rack that will hold any size jar...
I just open it up and strain it.
The pruney left over grapes are thrown away.
Wanna learn how to bottle your own grapes?
O.k., let's get started.
Make sure your bottles are clean.
Always check for chips in the rim.
I keep them in my dishwasher until ready to use.
Fill a large bowl with Concord grapes.
Fill with water.
Swish the grapes around.
Drain off water. Repeat two more times.
You want to use clean grapes.
My mom's grapes are organic.
Stem the grapes until you have a very full 2 c. measure.
(if you are bottling quarts, halve this recipe)
Check occasionally for any stems left on the grape.
Do not stem any pruney, shriveled up, or cracked grapes.
Pour the grapes into a clean jar.
Repeat until all jars are filled.
For each 2 quart jar, I put 3/4 c. sugar into a 2 c. measure and fill with boiling water.
You can adjust the sugar. For quarts, anywhere between 1/3-1/2 c. is good for extra sweet, ripe grapes.
I stir it until it is completely dissolved.
Pour this mixture into the jar.
Repeat for all the jars.
(Remember to halve the recipe for quart jars)
O.k. I don't have a pic for the next step.
Fill each jar with boiling water until you reach 1/2" headspace.
That means 1/2" from the top of the jar.
Have lids ready on simmer.
Clean the rim of each jar with a clean paper towel dipped in boiling water.
Place a lid and ring on each jar and tighten until snug.
Place each jar in hot, not boiling water.
Bring to boiling and boil for 30 minutes. This is for 4,500 feet of altitude. Check your canning guide to adjust for your altitude.
For quart jars, 20 minutes.
Take out and let cool, undisturbed for at least 12 hours.
Store bottled grapes in a cool, dark, dry place for at least 6 weeks to extract the maximum amount of juice.
My mom had a bottle that didn't seal and put it in the fridge, hoping to heat it up and re-can it. Three days later, she decided to taste it. It was soooooo good~ Decided to drink it instead of re-bottling it.
Open a jar and discover for yourself how good grape juice can really be.