Directions:
Wash, crush and measure g rapes. Add 1 cup waer to each gallon
crushed grapes. Heat grapes and water 10 minutes at 190 degrees
F. Do not boil. Strain juice through a damp jelly bag or several
layers of cheesecloth. For a larger yield, twist end of the bag
until all juice is extracted. Let juice stand 24 hours in refrigerator.
Ladle juice from pan, beng careful not to disturb sediment. Strain
juice again. Measure juice; add 1 to 2 cups to each gallon juice.
Reheat to 190 degrees F. Ladle hot juice into hot jars, leaving
1/4 inch headspace. Adjust the two piece caps. Process pints and
quarts 15 minutes in a boiling water canner.
|
