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Recipe via Meal-Master (tm) v8.02 Title: Grapes - Whole

Categories: Fruits, Canning Yield: 1 recipe

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.

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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

* Meal-Master format courtesy of Karen Mintzias -----

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