Extension > Food > Food Safety > Preserving and preparing > Fruits > Canning whole grapes
Canning whole grapes
Quantity
An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes – an average of 2 pounds per quart.
Quality
Choose unripe, tight-skinned, preferably green seedless grapes harvested two weeks before they reach optimum eating quality.
Procedure
- Stem, wash, and drain grapes.
- Prepare syrup (see preparing and using syrups).
Hot pack
Blanch grapes in boiling water for 30 seconds. Drain, fill jars with grapes and hot syrup, leaving 1 inch headspace. Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints or quarts – 15 minutes
Raw pack
Fill jars with grapes and hot syrup, leaving 1 inch. Adjust lids and process.
Recommended process
- Boiling-water bath
- Pints – 20 minutes
- Quarts – 25 minutes
Revised by Deb Botzek-Linn, University of Minnesota Extension educator, 2010.
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