Michigan State University Extension
Preserving Food Safely - 01600323


     QUANTITY:   An average of 24-l/2 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 3-1/2  pounds  per  quart.

     QUALITY:   Select  sweet,  well-colored,  firm,  mature
fruit  of  ideal  quality  for  eating  fresh  or   cooking.

     PROCEDURE:    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.  Immediately  fill
juice into hot sterilized jars, leaving 1/4-inch  headspace.
(Use the following directions for sterilizing pint and quart
jars.  Sterilization of half gallon  jars is not necessary).
Adjust  lids and process.                                   

Sterilization of Empty Jars                                 

    To sterilize  empty jars, put them right  side up on the
rack in  a boiling-water  canner.   Fill   the  canner  and 
jars  with   hot  (not  boiling)   water  to  1  inch  above
the tops of the jars.  Boil 10 minutes at  altitudes of less
than 1,000 feet.   At  higher  elevations, boil 1 additional
minute for each additional 1,000 feet elevation.  Remove and
drain sterilized jars one at a time as filled.              

                  IN A BOILING-WATER CANNER                 

                     Process Times at Altitudes of          
of     Jar            0-        1001-      over             
Pack   Size           1000 ft.  6000 ft.   6000 ft.         

Hot    Pints          5 min.    10 min.    15 min.          
Hot    Quarts         5         10         15               

Hot   Half-gallons   10         15         20               

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