Grape Juice
By: Anonymous
Published: Friday, February 12, 2010 - 3:25am

Ingredients




Grapes
Water
Sugar

Preparation

1 Prepare Ball brand or Kerr brand jars and closures according to manufacturer's instructions. 2 Wash, crush and measure grapes. Add 1 cup water to each gallon crushed grapes. Heat grapes and water 10 minutes at 190 degrees. Do not boil. Strain juice through a damp jelly bag or several layers of cheesecloth. For a greater yield, twist end of the bag until all juice is extracted. Let juice stand 24 hours in refrigerator. 3 Ladle juice from pan, being careful not to disturb sediment. Strain juice again. Measure juice; add 1 to 2 cups sugar to each gallon juice. Reheat to 190 degrees. 4 Carefully ladle hot juice into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight. 5 Process pints and quarts 15 minutes in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional minutes for each additional 1,000 feet elevation.