Canning Grape Juice (the simple way)

Here’s what the jars look after processing 

Ingredients:

1 cup whole grapes per quart, off the vine

1/3 cup sugar
 per quart
1 quart of water per quart

Directions:

1. Sterilize jars and lids.
2. Stem, wash, and drain grapes.
3. Prepare a syrup by combining the sugar and water.
4. Bring syrup to a boil, stirring until the sugar dissolves.
5. Add 1 cup of grapes to each quart jar. 
6. Ladle hot syrup into jars, being sure to release the air bubbles, until there’s 1 inch headspace.
7. Wipe the jar rims and place a lid on jar, add a jar ring and tighten.



Scuppernong Grapevines

8. Pressure can jars for 10 minutes at 5 pounds.  Allow to cool overnight before testing the seals on the lids. If any didn’t seal, refrigerate immediately and enjoy.

The pressure from the canner causes the juice to squeeze out of the grapes and fill the jar. Most of the grape skins will fall to the bottom of the jar eventually. I love how easy this recipe is! No cooking, no squeezing, no juicing; how great is that! This is the second year I have used this recipe with some Scuppernong grapes we grew at our mountain place. The grape juice is really good and by using a smaller amount of sugar in the syrup, the natural grape sugar comes out!