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How do I? ...Can Fruits

Selecting, Preparing and Canning Fruit

Grapes-Whole

Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes – an average of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality.

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.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light syrup.

Hot pack – Blanch grapes in boiling water for 30 seconds. Drain, and proceed as for raw pack.

Raw pack – Fill jars with grapes and hot syrup, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Grapes, whole in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 3,000 ft 3,001 - 6,000 ft Above 6,000 ft
Hot Pint or Quarts 10 min 15 15 20
Raw Pints
Quarts
15
20
20
25
20
30
25
35


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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