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| Grapes - Whole Recipe |
Category: Fruits
Rating:
N/A
Servings: 1
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Ingredients
1 x no ingredients
Cooking Directions:
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an average of 2 pounds per quart.
Quality: Choose unripe, tight-skinned, preferably green seedless grapes harvested 2 weeks before they reach optimum eating quality.
Procedure: Stem, wash, and drain grapes. Prepare very light, or light syrup.
Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and proceed as for raw pack.
Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1.
Table 1. Recommended process time for Grapes, whole in a boiling-water canner.
Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes of 0 - 1,000 ft: 10 min. 1,001 - 3,000 ft: 15 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 - 1,000 ft: 15 min. 1,001 - 3,000 ft: 20 min. 3,001 - 6,000 ft: 20 min. Above 6,000 ft: 25 min.
Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 - 1,000 ft: 20 min. 1,001 - 3,000 ft: 25 min. 3,001 - 6,000 ft: 30 min. Above 6,000 ft: 35 min.
======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias
fruits,canning
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