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Canning of Grape Juice

This recipe describes how to can grape juice by boiling grapes with water and straining the juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Canning of Grape Juice

Ingredients

Directions

Prepare the juice

  1. Remove stems from grapes and wash them thoroughly.

  2. Combine grapes and water in a pot.

  3. Bring the mixture to a slow boil.

  4. Once boiling, strain the juice through cheesecloth or a strong cloth.

Can the juice

  1. Return the juice to the pot and bring it back to a boil.

  2. Can the juice while it is at the boiling point.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Grapes
Provide the flavor, color, and sugar that make up the juice.
Water
Helps extract juice from the grapes during the initial simmer.

The step that matters

Can the juice while it is at the boiling point. Heating the juice to a full boil before canning helps destroy microorganisms and drives air out of the jar, which supports a safe, long-lasting seal.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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