Receta Grape Juice
by Global Cookbook

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Ingredientes

Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
Wash, crush and measure grapes. Add in 1 c. water to each gallon crushed grapes. Heat grapes and water 10 min at 190 degrees. Don't boil. Strain juice through a damp jelly bag or possibly several layers of cheesecloth. For a greater yield, twist end of the bag till all juice is extracted. Let juice stand 24 hrs in refrigerator.
Ladle juice from pan, being careful not to disturb sediment. Strain juice again. Measure juice; add in 1 to 2 c. sugar to each gallon juice. Reheat to 190 degrees.
Carefully ladle warm juice into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
Process pints and qts 15 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each additional 1,000 feet elevation.