Preparation Choose fully ripe, firm, sweet grapes. Sort, stem and wash. Leave seedless grapes whole; cut table grapes with seeds in half and remove seeds.
Syrup Pack Pack into containers and cover with cold 40 percent syrup. Leave headspace. Seal and freeze.
Purée Wash, stem and crush the grapes. Heat to boiling. Drain off free juice and freeze it separately. Remove seeds and hulls with a colander.
To 1 quart (2 pounds) purée add 1/2 cup sugar. Pack into containers, leaving headspace. Seal and freeze.
Juice For beverages, select as for whole grapes. For jelly making, select as recommended in specific jelly recipe.
Crush grapes. Add 1 cup water per gallon crushed grapes. Simmer for 10 minutes. Strain juice through a jelly bag. To remove tartrate crystals, let stand overnight in refrigerator or other cool place. Pour off clear juice for freezing. Discard sediment.
Pour juice into containers, leaving headspace. Seal and freeze.
If tartrate crystals form in frozen juice, they may be removed by straining the juice after it thaws.
For more information, see other unsweetened packs.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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