Michigan State University Extension
Preserving Food Safely - 01600324
Whole or halves. Grapes are best frozen with syrup, but grapes to be used for juice or jelly can be frozen without sweetening.
Select firm-ripe grapes with tender skins and full color and flavor. Wash and stem. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.
Unsweetened pack Pack into containers without sweetening. Leave 1/2 inch headspace. Seal, label and freeze.
Syrup Pack Pack into containers and cover with cold 40- percent syrup (1 cup water to 2/3 cup sugar). Leave 1/2 inch headspace. Seal, label and freeze.
Juice For beverages, select as for whole grapes. For jelly making, select as recommended in specific jelly recipe. Wash, stem, and crush grapes. Strain them through a jelly bag. Let juice stand overnight in a refrigerator or other cool place while sediment sinks to the bottom. Pour off clear juice for freezing. Pour juice into containers, leaving headspace. Seal, label and freeze. If tartrate crystals form in frozen juice, they may be removed by straining the juice after it thaws.