The grapes were ripe and I knew that if I didn't deal with them the birds would. Since I already had chicken stock in the refrigerator that had to be pressure canned I figured that I might as well start. So first thing Wednesday morning I picked what grapes that were ripe and brought them inside to make grape juice.
First I strained the fat off my chicken stock made from the leftover carcass of a baked chicken we had eaten the day before. The bones and fat were boiled down with lots of onions, garlic and celery to make a rich chicken stock to use in soups and casseroles. I canned it at 10 pounds pressure for 25 minutes and started picking my grapes off the stems and washing them.
Once clean and washed I let them drain while I put a big pot of water on to boil and started my jar lids heating.
Then I put 1/3 cup sugar in the bottom of each jar. On top of the sugar I put 1 1/3 cup fresh cleaned grapes and then poured boiling water over them and sealed.
Then I pressure canned the quart jars for 10 minutes at 5 pounds pressure. Remove and let cool. When ready to serve simply shake and open the jar and strain out the grapes and chill. I served this to my grandkids throughout last winter and they loved it.
And I added another 5 jars of chicken stock and 28 jars of grape juice to my pantry. I tried this recipe last year for the first time and will never go back to making it the old way again. My family loves it and it so much easier. This recipe originated over on the Lehman's blog.
I have about twice that many grapes not yet ripe still on the vine and one vine that I haven't picked at all yet so we should have plenty of grape juice for the winter. I think I will send some over for my daughter to put in her basement for the grandkids.
Blessings from The Holler
The Canned Quilter