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Full Online Book HomeLearning KitchenPreserving - Grape Juice
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Preserving - Grape Juice Post by :deltafoxtrot Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3380

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Preserving - Grape Juice

Wash, stem, crush and measure fresh, firm ripe grapes. Add 1 cup water toeach gallon, crushed grapes. Heat 10 minutes at 190 degrees. (Boiling develops a poor flavor.)

Strain through cotton flannel, jelly bag or 4 layers of cheesecloth. For greater yeild of juice, twist the two ends of the bag in opposite directions until most of the juice is extracted.)

Let stand 24 hours in refrigerator. Strain again. Add 1 to 2 cups sugar to each gallon juice. Reheat to 190 degrees. Pour, hot, into hot jars, leaving 1/4-inch head space. Adjust caps. Process pints and quarts, 15 minutes, in boiling water bath.
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Wash and cut out stem ends of tomatoes, about 18 pounds tomatoes for 6 quarts juice. Cut in pieces into large saucepan. Simmer till softened, stirring often. Press through sieve. Add 1/2 teaspoon lemon juice and 1 teaspoonsalt for each quart of juice. Bring juice to boiling. Fill hot sterilized jars with boiling hot juice, leaving 1/2-inch head space. Wipe jar rims, adjust lids and place jars in water bath canner. Add more boiling water, if needed to cover jars by 1 to 2 inches. Cover canner. Turn heat on high.
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Ripe Concord grapes Sugar Boiling water Wash and stem the grapes. Put 1 1/4 to 1 1/2 cups in each clean quart-sized jar. Add 1/2 cup sugar to each and pour in boiling water to come within 1/2 inch of rims. Cover the jars with two piece lids and fasten the screw bands. Place the jars on a rack in a deep kettle half full of boiling water. Add boiling water to cover the lids by 2 inches. Bring to a boil, cover, and boil hard (process) for 10 minutes.
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