Selecting, Preparing and Canning Fruit
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
||Process Time at Altitudes of|
|Style of Pack
||0 - 1,000 ft
||1,001 - 3,000 ft
||3,001 - 6,000 ft
||Above 6,000 ft|
||Pint or Quarts
This document was adapted from the "Complete Guide to Home Canning," Agriculture
Information Bulletin No. 539, USDA, revised 2009.
Reviewed November 2009.
How do I?
Cure & Smoke ·
Make Jam & Jelly ·
Seasonal Tips ·
Info Request ·