Directions:
Wash grapes; drain. Make a medium or heavy syrup; keep syrup hot.
Ladle 1/2 cup hot syrup into hot jar. Fill jar with grapes. Gently
shake the jar to pack graples closely with out crushing, leaving
1/2 inch headspace. Add ot syrup to cover grapes, if needed, leaving
1/2 inch headspace. Remove air bubbles. Adjust two-piece caps. Process
pints and quarts 20 minutes in a boiling-water canner.
Note: Green grapes used for pies whould be canned before
the seeds harden.
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