Homemade Grape Juice
Homemade grape juice made from Concord grapes, simmered, strained, settled, and canned in a boiling water bath for shelf stable jars.
Equipment
- Large pot
- Potato Masher
- Jelly bag or cheesecloth
- Boiling water canner
- Canning jars with lids
- Jar lifter
Ingredients
Main Ingredients
- 10 lb Concord grapes washed and stemmed
- ¼ cup boiling water just enough to cover the grapes
- 2 tbsp sugar optional, to taste
Instructions
Cooking
- Simmer. Wash and stem the grapes, cover with boiling water, and simmer about 30 minutes, crushing them, until the skins are soft.
- Strain. Strain through a damp jelly bag or cheesecloth.
- Settle. Refrigerate the juice 24 to 48 hours, then pour off the clear juice and discard the sediment.
- Heat. Sweeten if desired, then heat until the juice just begins to boil.
- Fill. Pour into hot clean jars with 1/4 inch headspace and tighten the lids fingertip tight.
- Process. Lower the jars with a jar lifter and boil pints or quarts 5 minutes up to 1,000 feet (10 minutes at 1,001 to 6,000 feet). Cool and check the seals.
Notes
Substitutions: Sweeten with sugar if you like, or leave the juice unsweetened.
Tips: Do not press the jelly bag, and adjust processing time for your altitude.
Storage: Store sealed jars in a cool, dark place and refrigerate opened juice.