Grapes, Whole — NCHFP
Tested boiling-water home-canning directions for whole grapes.
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.
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Recipe Notes
Safety status: tested. Use the specified maturity, jar sizes, 1-inch headspace, and altitude-adjusted schedule. Adapted from USDA Complete Guide to Home Canning, revised 2015.
Exact source: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/grapes-whole/