Selecting, Preparing and Canning Fruit
Quantity: An average of 24-1/2 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.
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
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. Fill into jars
immediately, leaving 1/4-inch headspace. For information about presterilizing jars see
"Sterilization of Empty Jars". Adjust lids
and process according to the recommendations in
|Table 1. Recommended
process time for Grape Juice in a boiling-water
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft|
||Pints or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
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