This year is proving to be THE best grape harvest yet in all our seasons living and gardening here. Ironically, the falling of two large beautiful old trees in a high wind storm a few weeks ago has helped immensely in the grape success. Now, where there used to be deep shade for much of the day, we get full sun shining down on our ripening grape vines all day long. With all this bounty we needed to find quick ways to harvest and preserve. Having a young baby here to care for, means limited time for long canning projects - so we discovered this easy and quick method of making grape juice. 12 beautiful litres done in 30 minutes today!
Easy Grape Juice Method
1) Fill litre jars with 1 cup grapes (cleaned, destemmed and washed). Concord, or other grapes.
2) Add 1/4 cup sugar to each jar (upto 1/2 cup if you want a sweeter juice).
3) Fill each jar with boiling water, leaving 1/2 inch head space.
4) Top jar with clean lid and canning ring.
5) Process according to canning procedures for 15 minutes.
When you are ready to serve the juice, simply strain it into your glasses and compost grapes.
Makes easy, delicious, beautiful juice.
Hi Greg & Karin -- I have a ton of grapes this year too! I am wondering about the grape juice recipe you posted. Are you refrigerating the juice? How long do you think it would last not refrigerated?
ReplyDeleteThanks for your advice
Angela
Hi Angela
ReplyDeleteYes, what a great year for grapes! We are not refrigerating the juice, but have canned it (in a hot water bath - that's what I meant in the post when I wrote "process according to canning procedures for 15 minutes"). I am not sure how long it would keep in the fridge?
good luck!
Karin
How long do the jars have to sit before the juice is ready. Thanks for your advice and a great recipe
ReplyDeleteI garden, wildharvest and cook in Peace River (northern Alberta) and have been canning grape juice from this method from my backyard 8 year old Valiant vine. It produces between 7 and 10 gallons of dark purple Concord-type grapes every year. The flavour was good before but since I remineralized the soil with Azomite, a type of rock dust, they are exquisite. The juice is ambrosia! I use 1 heaping tablespoon of local honey instead of sugar and find that more than sweet enough. I've found that letting the grapes get touched with a hint of frost really sweetens them up (think ice wine). I also make domades and lactoferment a couple of jars of leaves for fall and winter use. And I use grape leaves in my lactofermented dill pickles. Grape vines…so much goodness. (ps, love your recipes and site. Thanks)
ReplyDelete