Canning grape juice is so much easier than you think it is. With this recipe there’s no juicing involved.
And it’s SO delicious.
I love making our homemade grape juice with Muscadines, though you can use any kind of grapes you want.
Canning Grape Juice (Per Quart Jar)
1/3 c. sugar
1 1/3 c. grapes
Wash the grapes well. Using a funnel and ladle/cup, put sugar and grapes into hot jars. Fill jars with boiling water to 1/2 in. head space, then cover with lids and rings. Pressure can jars for 10 min. at 5 lbs. Allow to cool overnight before testing the seals on the lids. If any didn’t seal, refrigerate immediately.
Note: You can double this recipe when using half-gallon jars. For a weaker juice, keep the same proportions as above.
Here’s what the jars look like before processing:
And here’s how they look afterward:
The pressure from the canner causes the juice to squeeze out of the grapes and fill the jar. Most of the grape skins will fall to the bottom of the jar eventually.
You may notice that there is a layer of sugar hardened at the bottom of the jars, but this will dissolved over time, so don’t worry about that.
I LOVE how easy this recipe is! No cooking, no squeezing, no juicing; how great is that?!
Yes, there are floating grape skins in your juice. But they are easy to strain off. Besides, I kinda like the homemade look of them.
For a recipe that uses a water bath canner instead of a pressure canner for canning grape juice, check out this site.
Have you ever tried canning grape juice? I’d love to know how you do yours, or what your favorite grapes to use are!