Grape Juice — NCHFP
Tested boiling-water home-canning directions for grape juice.
Ingredients
- 24 1/2 lb mature grapes average for a 7-quart canner load
- boiling water just enough to cover crushed grapes
- sugar optional, to taste
Equipment
- Boiling-water canner
Directions
- Wash and stem grapes. Crush in a saucepan and add just enough boiling water to cover.
- Simmer slowly until skins are soft, about 10 minutes, then strain through a damp jelly bag or double layers of cheesecloth.
- Refrigerate juice 24 to 48 hours. Carefully pour off clear liquid without disturbing sediment; filter again if desired.
- Sweeten to taste if desired and heat until the juice begins to boil.
- Fill jars immediately, leaving 1/4-inch headspace. Process pints/quarts 5/10/15 minutes and half-gallons 10/15/20 minutes at 0–1,000/1,001–6,000/above 6,000 ft.
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Recipe Notes
Safety status: tested. Half-gallon jars are research-tested for grape juice and apple juice only. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/grape-juice/