This is probably one of the easiest canning recipes I’ve ever seen. Grandma and Grandpa have been making this grape juice for a few years now, and it was such a big hit for Church refreshments this past year, they’ve made more. This is another recipe from the 1942 Kerr Home Canning Book as featured in my Home Canning 101 post. As it is a recipe that gives only 3 ingredients and lists them by the single jar, I’ll dive right in.“Quick Grape Juice”
Boiling water – a little less than 1 quart per jar
Grapes – 1 Cup per quart jar
Sugar – ½ Cup sugar per jar
1. Put the water on to boil.
2. Prepare the jars by washing and heating them, and add 1 Cup grapes and ½ Cup sugar to each jar. TIP: They thought the juice was too sweet last time, so for this batch, we used only 1/3 Cup. You could probably try using a sugar substitute also.
3. Fill jars to neck with boiling water.
4. Put lids on jars and process; bring canning pot to a boil and process for 30 minutes.
5. Remove and cool; store for at least 2-3 months before opening.
6. To serve: Pour contents through a metal strainer (into a pitcher if you like) and use a spatula to push any remaining liquid out of grapes. Discard grapes and skins. Refrigerate opened juice.Done! You’ve just made homemade juice! What are you going to do next?
Take your hair down.
