DIY





How to Make Grape Juice the Old-Fashioned Way

Lois Diguglielmo shares her grandmother's concord grape recipe and tips to make grape juice the old-fashioned way.

| September/October 1975

For those of us whose goal is eventual self-sufficiency, harvest time has a way of changing from a joyous celebration of reaping to a nightmarish race against the clock. Anyone who tries to raise and preserve a year's supply of food knows the helpless feeling of watching fruits and vegetables relentlessly mature while the pile of undone preserving and storing tasks diminishes so slowly.

As September approached last year, I found myself — as usual — in just such a predicament . . . for no matter how hard I try to plan my fall work, I always end up with more to preserve than I have hours to do the job. I wanted to cry as I watched a beautiful box of purple Concord grapes grow riper and riper. With my corn at its peak and three bushels of peaches at my feet, I felt sure that the sweet clusters would be good for little else but wine by the time I got to them. Once again, nature's generosity had clashed with my scheduling.

"What are you going to do with those?" my mother asked, pointing at the box of grapes.

"Make grape juice. The kids love juice. But how? I'll have to cook, and strain, and . . . oh, I . . . ." I was truly beside myself. We worked in silence, our minds searching for a solution, until — suddenly — my mother came up with a recollection of "how Grandma did it".



Soon, under Mom's direction, I was quickly gathering my largest spare jars to make grape juice: quarts, half–gallons, and gallons. These I rewashed and scalded while a kettle of water heated on the stove.

I then dipped the grapes in cold water, stemmed them, and placed them whole in the clean, empty containers. (Frankly, I guessed at amounts . . . but I'd estimate three quarters to one cup of fruit per each quart of capacity.) A splash of honey — about a tablespoon of the sweetening for each cup of grapes followed the fruit into the jars. That doesn't sound like much, but the Concords had been picked ripe and the results were delicious.

Teegs
5/12/2018 5:49:27 PM

Many of the 'old granny' techniques are NOT safe, even though they used to swear by them. This comes from a whole host of reasons ranging from changes in the soil composition, growing techniques, and the gradual changes of produce from generation to generation (not to mention what might have happened if the plant is gmo) all impacting the ph level of the final product even if the recipe is followed to the letter; and also because we better understand how to safely preserve food now than we used to. I have 'old granny' recipes that call for lysol and vicks vaporub as ingredients in cookies! It is NEVER safe to create a seal by inverting a hot jar. It creates the vacuum needed to get the 'ping' but it doesn't get rid of the air and bacteria that causes spoilage. Likewise, it is NOT safe to can this recipe without a water bath. The technique itself for making the juice is pretty solid. Just for insurance I would up the sugar content a little and add a teaspoon of bottled lemon juice or apple cider vinegar to each jar. Then process the jars in a hot water bath. 10 minutes for 500ml, 15 for 750ml, and 20 minutes for 1l.


Teegs
5/12/2018 5:49:25 PM

Many of the 'old granny' techniques are NOT safe, even though they used to swear by them. This comes from a whole host of reasons ranging from changes in the soil composition, growing techniques, and the gradual changes of produce from generation to generation (not to mention what might have happened if the plant is gmo) all impacting the ph level of the final product even if the recipe is followed to the letter; and also because we better understand how to safely preserve food now than we used to. I have 'old granny' recipes that call for lysol and vicks vaporub as ingredients in cookies! It is NEVER safe to create a seal by inverting a hot jar. It creates the vacuum needed to get the 'ping' but it doesn't get rid of the air and bacteria that causes spoilage. Likewise, it is NOT safe to can this recipe without a water bath. The technique itself for making the juice is pretty solid. Just for insurance I would up the sugar content a little and add a teaspoon of bottled lemon juice or apple cider vinegar to each jar. Then process the jars in a hot water bath. 10 minutes for 500ml, 15 for 750ml, and 20 minutes for 1l.


mimi
10/17/2017 1:12:02 PM

I made this with good results, but why doesn't it need hotwater bath?







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