Canning Grapes

Freezing Grapes is Easy

This summer I found grapes on sale at the store so I bought double and then froze half of them. All you have to do is pluck them off their stem, and put them in freezer bags.

All summer long I was popping one in my mouth when I opened the freezer. I also use them for the fruit smoothies I make, so this winter I won't have to worry about running out of grapes. I also froze some bananas and strawberries, and orange juice for the smoothies.

Grapes Canned in Syrup

Pick grapes off of stem without breaking skin as much as possible.

Fill jar and shake down. Then pour boiling water over them and let stand 15 minutes.

Pour off the water and fill jars with boiling water again and let stand 5 minutes.

Pour off the water, add 1 c. sugar to each 1 c. of the water from the grapes to make a syrup; pour this boiling hot syrup over the grapes in the jar and seal.
See the recipe: Grapes Canned in Syrup

Pickled Grapes

Select bunches of firm ripe white grapes. Wash. Do not remove stems. Pack into sterilized jars. Do not crush the grapes in handling.

Make a syrup using:
3 c. sugar
2 c. vinegar

Boil mixture 5 minutes. Pour hot syrup over the grapes. Seal.
See the recipe: Pickled Grapes

Spiced White Grapes

Make a syrup of:
1/4 c. vinegar
1/8 c. sugar
1 inch stick cinnamon
1/2 c. water
3 whole cloves

Let simmer 5 min. with 2 c. white grapes in it. Pack into sterilized pint jars to within 1 inch of top. Process in hot water bath 10 min.
See the recipe: Spiced White Grapes

Homemade Grape Jelly

Wash and stem grapes. Barely cover with water.

Heat to boiling and let simmer 10 or 15 minutes.

Strain through jelly bag.

Use 1 cup sugar to each cup juice. Small amounts usually turn out better than large amounts.

Heat juice, add sugar, and cook rapidly until 2 drops sheet off of spoon. Pour into hot, sterilized glasses or jars and seal.

No-Boil Grape Jelly

Wash grapes in bunches and dry well. Pick off the stems and mash. Boil 5 min. (Be sure no water is on the grapes). Strain as usual for jelly. Put juice in refrigerator overnight. In the morning, to 3 c. juice, add 4 c. sugar; - 1/2 cup sugar at a time and stir until the sugar dissolves each time the 1/2 c. is added. It may be thick when all the sugar is added, and it may not be, but it will thicken in a few days. Paraffin when jelly is cold and put away.
A Kitchen Club Binder recipe
See the recipe: No-Boil Grape Jelly

Grape Marmalade

Pick over, wash, drain, and remove stems from grapes.

Separate pulp from skins. Put pulp in preserving kettle.

Heat to boiling-point, and cook slowly until seeds separate from pulp; then rub through a hair sieve.

Return to kettle with skins, add an equal measure of sugar, and cook slowly thirty minutes, occasionally stirring to prevent burning.

Put in a stone jar or tumblers.

Grape Conserve

Wash grapes and separate the skins from the pulp.

Grind the skins; cook pulp and rub through sieve.

Combine the ground skins and pulp.

To 4 cups of the grapes, add 1 cup cut-up pulp of an orange, 1/4 to 1/2 cup grated orange rind and 5 cups of sugar.

Cook until thick. Nutmeats may be added, if desired.
See the recipe: Grape Conserve

Pies to make with Concord Grapes

Concord Grape Pie

• 7 cups Concord grapes
• 3 Tablespoons cornstarch
• 1 1/2 cups sugar
• 3/4 tsp salt
• Grated rind of one orange
• Plain pastry

Wash and stem grapes. Slip skins from pulp. Heat pulp to boiling and boil 5 minutes. Then rub through sieve to remove seeds. Combine cornstarch, sugar, salt, and orange rind with grape pulp. Cook until thickened, stirring constantly. Add grape skins and cool. Turn mixture into your pie crust shell. Top with crisscross pastry strips. Put another strip around pie to hold strips in place. Bake in a hot oven 425 for 10 minutes then reduce to 325 for 20 minutes more.

Concord Grape and Green Tomato Pie

• 3 partly green tomatoes
• 1 1/2 cups Concord grapes
• Plain Pastry
• 1 1/4 cups sugar
• 3 Tablespoons flour
• Salt
• Cream

Wash tomatoes and grapes. Line pie plate with pastry. Sprinkle 1/4 cup sugar on pastry. Slice tomatoes rather thin and place a layer over the sugar. With a sharp knife cut each grape almost through. Remove seeds and lay open over the tomatoes until fairly well covered. Cover this with 1/2 each of the sugar and flour and a sprinkle of salt. Repeat, making two layers in all. Cover with top crust. Moisten edges of pastry with water. Press edges tightly together and trim. Brush top crust with cream and bake in hot oven at 425 for 10 minutes. Decrease to 350 and continue to bake 30 minutes or until well browned.