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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Grape Juice

Fruits

grapes

Canning Grape Juice

William Schafer, Extension Specialist and Associate Professor — Department of Food Science and Nutrition

Revised 2010 by Deb Botzek-Linn, Extension Educator — Food Safety.

Quantity

An average of 24½ 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 3½ pounds per quart.

Quality

Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.

Procedure

  1. Wash and stem grapes.
  2. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skin is soft.
  3. Strain through a damp jelly bag or double layers of cheesecloth.
  4. Refrigerate juice for 24 to 48 hours.
  5. Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice.
  6. 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.
  7. Fill into jars immediately, leaving ¼ inch headspace.
  8. Adjust lids and process.

Recommended process

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