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Grapes - Whole

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      Title: GRAPES - WHOLE
 Categories: Fruits, Canning
      Yield: 1 Recipe
 
 
  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 2 weeks before they reach optimum eating quality.
  
  Procedure: Stem, wash, and drain grapes. Prepare very light, or light
  syrup.
  
  Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and
  proceed as for raw pack.
  
  Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch
  headspace. Adjust lids and process according to the recommendations
  in Table 1.
  
  Table 1. Recommended process time for Grapes, whole in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts. Process Time at
  Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 3,000 ft: 15 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Pints. Process Time at Altitudes of 0 -
  1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Quarts. Process Time at Altitudes of 0
  ~ 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  ======================================================= ===== * USDA
  Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
  format courtesy of Karen Mintzias
 
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