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Grape Juice

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      Title: GRAPE JUICE
 Categories: Beverages, Canning, Fruits
      Yield: 1 Recipe
 
 
  Quantity: An average of 24-1/2 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
  3-1/2 pounds per quart.
  
  Quality: Select sweet, well-colored, firm, mature fruit of ideal
  quality for eating fresh or cooking.
  
  Procedure: Wash and stem grapes. Place grapes in a saucepan and add
  boiling water to cover grapes. Heat and simmer slowly until skin is
  soft. Strain through a damp jelly bag or double layers of
  cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing,
  carefully pour off clear liquid and save; discard sediment. If
  desired, strain through a paper coffee filter for a clearer juice.
  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. Fill into jars immediately, leaving 1/4-inch
  headspace. Adjust lids and process according to the recommendations
  in Table 1.
  
  Table 1. Recommended process time for Grape Juice in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at
  Altitudes of 0 - 1,000 ft: 5 min.
                         1,001 - 6,000 ft: 10 min.
                           Above 6,000 ft: 15 min.
  
  Style of Pack: Hot.  Jar Size: Half-Gallons. Process Time at
  Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 6,000 ft: 15 min.
                           Above 6,000 ft: 20 min.
  
  ======================================================= ===== * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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