Safety classification
Tested
Testing authority: National Center for Home Food Preservation (University of Georgia / USDA-derived guidance)
Safety reviewed: 09/13/2026
Processing details
Source & provenance
Safety classification: Tested recipe from NCHFP.
Safety summary
Match time to pack style and jar size; do not use fully ripe grapes, change the 1-inch headspace, or use larger jars.
Processing details
- Method
- Boiling Water
- Pack style
- Hot_or_raw
- Jar sizes
- Pint or Quart Jars
- Headspace
- 1 inch
- Processing time
- Hot pints or quarts 10/15/15/20; raw pints 15/20/20/25; raw quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
Tested source
Safety status: Tested authoritative recipe. Follow the NCHFP source exactly.
Canning timeline
- Prepare jars and a boiling-water canner.
- Use unripe, tight-skinned grapes, preferably green seedless, harvested about two weeks before peak eating quality.
- Fill pints or quarts, leaving 1 inch headspace.
- Hot pints or quarts 10/15/15/20; raw pints 15/20/20/25; raw quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
- Cool undisturbed 12 to 24 hours and check seals.
Equipment
Boiling-water canner, nonreactive saucepan or stockpot, preparation tools, jar lifter, and pints or quarts.
Visual method guide
- Prepare: Use sound produce and exact measured ingredients.
- Pack: Hot or raw pack; maintain 1 inch headspace.
- Process: Keep jars covered by boiling water and use the altitude schedule.
- Cool: Leave jars upright and undisturbed.
Safety essentials
Match time to pack style and jar size; do not use fully ripe grapes, change the 1-inch headspace, or use larger jars.
About this recipe
Grapes, Whole is a tested NCHFP boiling-water home-canning recipe using hot or raw pack.
Before you begin
- Method
- Boiling-water canning
- Pack
- Hot or raw pack
- Jar size
- Pints or quarts
- Headspace
- 1 inch
Altitude and processing schedule
Hot pints or quarts 10/15/15/20; raw pints 15/20/20/25; raw quarts 20/25/30/35 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft.
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Grapes, Whole — NCHFP
Ingredients
- 14 lb unripe, tight-skinned grapes preferably green seedless; average for 7 quarts
- very light or light syrup hot
Equipment
- Boiling-water canner
Directions
- Choose unripe, tight-skinned, preferably green seedless grapes harvested about 2 weeks before optimum eating quality. Stem, wash, and drain.
- For hot pack, blanch grapes in boiling water for 30 seconds, drain, then pack as directed for raw pack.
- Fill jars with grapes and hot syrup, leaving 1-inch headspace.
- Process hot-pack pints or quarts 10/15/15/20 minutes at 0–1,000/1,001–3,000/3,001–6,000/above 6,000 ft. Raw-pack pints process 15/20/20/25 and quarts 20/25/30/35 minutes.
Recipe Notes
Private Notes
Questions or results?
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Tried this recipe?
Share your results how it turned out.Serving suggestions
Serve as appropriate for the preserved fruit, or use in breakfast dishes, desserts, sauces, and baking after opening.
Frequently asked questions
Can I change the process?
Only make changes expressly permitted by NCHFP. Match time to pack style and jar size; do not use fully ripe grapes, change the 1-inch headspace, or use larger jars.
What if a jar does not seal?
Refrigerate promptly, or reprocess within 24 hours using a new lid and the complete tested process when permitted.
How this recipe compares
Raw-pack quarts require longer processing than hot packs.
Troubleshooting
Use firm, under-ripe grapes to improve jar quality and reduce splitting.
Discard jars showing leakage, bulging, spurting, mold, or other spoilage. Never taste to determine safety.
Source & provenance
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages:
Typical canning season
Season: Summer, Fall
Months: August, September, October
How much of the main ingredient should I grow?
10–22 lb of Berries or grapes per person per year
This is an annual planning range that includes preserving and typical fresh use. Plant, row-foot, and square-foot estimates are shown only when compatible cited yield or spacing data is available.
Garden yields vary by cultivar, climate, soil, pests, and care. Always measure the exact prepared ingredient amount required by the tested canning recipe.