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Ingredientes
- Grapes Water Sugar
Direcciones
- 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.
