Canning grape juice
An average of 24½ pounds is needed per canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of juice – an average of 3½ pounds per quart.
Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.
- Wash and stem grapes.
- Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft.
- Strain through a damp jelly bag or double layers of cheesecloth.
- Refrigerate juice for 24 to 48 hours.
- Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice.
- Add juice to a saucepan and sweeten to taste. Heat and stir until sugar is dissolved. Continue heating with occasional stirring until juice begins to boil.
- Fill into jars immediately, leaving ¼ inch headspace.
- Adjust lids and process.
- Boiling-water bath
- Pints or quarts – 10 minutes
- Half-gallons – 15 minutes
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.