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A Recipe for
Grape Juice
An empty belly is the best cook. |
| Estonian Proverb |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
This Recipe for Grape Juice is one of thousands in the Recipes-to-go Fruit Cookbook.
It's bizarre that the produce manager is more important to my children's health than the pediatrician. |
| Meryl Streep |
If you enjoy this Grape Juice Recipe - you should enjoy the recipe collections you can find on the websites below:
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
This is a recipe for Grape Juice from the recipe cookbook of Recipes-to-go (Fruit)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Vanity is the food of fools. |
| Anonymous |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug
weighs 26 pounds and yields 7 to 9 quarts of juice--an average of
3-1/2 pounds per quart.
Quality: Select sweet, well-colored, firm, mature fruit of ideal
quality for eating fresh or cooking.
Procedure: Wash and stem grapes. Place grapes in a saucepan and add
boiling water to cover grapes. Heat and simmer slowly until skin is
soft. Strain through a damp jelly bag or double layers of
cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing,
carefully pour off clear liquid and save; discard sediment. If
desired, strain through a paper coffee filter for a clearer juice.
Add juice to a saucepan and sweeten to taste. Heat and stir until
sugar is dissolved. Continue heating with occasional stirring until
juice begins to boil. Fill into jars immediately, leaving 1/4-inch
headspace. Adjust lids and process according to the recommendations
in Table 1.
Table 1. Recommended process time for Grape Juice in a boiling-water
canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at
Altitudes of 0 - 1,000 ft: 5 min.
1,001 - 6,000 ft: 10 min.
Above 6,000 ft: 15 min.
Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at
Altitudes of 0 - 1,000 ft: 10 min.
1,001 - 6,000 ft: 15 min.
Above 6,000 ft: 20 min.
======================================================= ===== * USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master
format courtesy of Karen Mintzias
Serves: 1
Grape Juice Recipe brought to you by Recipes To-Go