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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Canning Whole Grapes

grapes on the vine

Fruits

Canning Whole Grapes

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 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 two weeks before they reach optimum eating quality.

Procedure

  1. Stem, wash, and drain grapes.
  2. Prepare syrup (see preparing and using syrups).

Hot pack

Blanch grapes in boiling water for 30 seconds. Drain, fill jars with grapes and hot syrup, leaving 1 inch headspace. Adjust lids and process.

Recommended process

Raw pack

Fill jars with grapes and hot syrup, leaving 1 inch. Adjust lids and process.

Recommended process

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