Canning

This Christmas I gave the gift of juice. Grape juice.

The grape harvest was exceptionally good this year and I canned about 150 quarts of grape juice. My kids love this juice, and they request it every year. Now, don't get your panties in a wad thinking that you can't do this. About two years ago, I tried making the juice the way a lot of books tell you too -- cooking and mashing grapes, running it through a sieve. I ended up with grapes and purple stuff all over my kitchen.

A very wise Amish woman gave me a better, easier way to make grape juice. This method never fails, and it saves bunches of time.

Wash and sterilize quart jars (I just put them in the dishwasher, and then keep the dishwasher on warm while I'm doing this). Prepare lids and rings.

Rinse off grapes. For each quart jar, put in two cups of grapes and 1/2 to 1 cup of sugar (depending on the sweetness of the grapes and how sweet you like your juice -- some people prefer not to add sugar at all).

Cover the grapes and sugar with boiling water. Make sure to get the bubbles out of the mixture and add more water if necessary. Leave 1/2" head space. Place lid and ring on the jar, adjusting the ring so it is tight.

Process for 10 minutes in a water bath canner (start timing when the water is boiling). After processing time is up, turn off the heat. Let the jars sit in the canner for 5 minutes, then remove from the canner using a jar lifter.

I like to let the juice sit for about 60 days before using, but you could use the juice after about a week. I just like to see all the pretty jars sitting on the shelf.

I'll get a photo up soon.