Saturday, October 1, 2011

Canning Your Own Grape Juice

Making Grape Juice from scratch

This is my super easy, delicious and nutritious grape juice recipe.  Grapes are so full of antioxidants like "resveratrol" from the skin (resveratrol is said to be an anti-aging supplement and even helps prevent breast cancer) and "grape seed extract" (which is said to help the body fight viruses, allergens and carcinogens).  I am not a doctor but just do some research on your own and you will find many studies showing strong results in "grape antioxidant's" favor. 

12 cups of concord grapes (removed from the vine, washed and sorted) NOTE: I discard/compost any grapes that have bird poop droppings or any grapes that look wormy.
4 cups of sugar
32 cups of water (preferably filtered water)

1.  Prepare your grapes as described above (remove from the vine, wash & sort).
2.  Gather your canning jars, lids and rings (you will need 8 quarts).  Canning Basics - Jar Sizes.  Also, gather all other canning supplies:  Other Canning Supplies
3.  Start the water boiling for Jar sterilization:  Sterilizing Jars & Lids and in a different stock pot boil the 32 cups of filtered water.

4.  By now your jars should be sterilized and ready to be filled.  Take the jars out of the boiling water (I use my jar remover and make sure that the water is drained out of each jar).
5.  Fill each jar with 1 1/2 cups of grapes (that have already been washed and sorted) and also add 1/2 cup of sugar to each jar (on top of the grapes).
6.  Now fill each jar with the boiling filtered water up to the threads of the jar (about 1/4 inch to 1/2 inch of headspace) 

7.  Wipe the rim of each jar with a damp cloth making sure that any juice or sugar residue is gone (any residue left on the rim can stop the jar from sealing).

8.  Place a sterilized lid on each jar and then tighten a ring on each jar.
9.  Place all jars in a "Water Bath Canner" and process (boil) the filled jars for 30 minutes (make sure that the water level in the Canner is 1 inch above the tallest jar) 

10.  After boiling for 30 minutes remove the jars and place them on the counter or table to cool (I always place them on a cloth because there have been a few times when a jar cracked and then the contents oozed out making a mess - the cloth will help if that happens).  You will hear the wonderful popping sound of your jars sealing.

11.  Allow the jars to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter and then enjoy a little bit of summer.  
(I wait at least 3 months before drinking my grape juice to really give the juice a chance to absorb all the flavor from the grapes - but if you are impatient then wait 2 months at the very least)

NOTE:  When you are ready to drink this grape juice - simply open the jar and lift the lid (there should be a "pop" sound when lifting the lid).  Then pour the juice into a strainer to separate the grapes from the juice.  Then the juice is ready to drink.


  1. I'm going to have to try this! I learn so much from your blog.

  2. This reminds me of the jelly my mother makes. She also did a lot of canning when she had a large garden. We never had to buy canned tomatoes or green beans! Lima beans, October beans and corn were frozen, not canned. I sure miss those yummy home canned foods!

  3. Wow - this sure sounds like an easy way to make grape juice! I wonder if I could use the left-over grapes in the concord grape bread with lime glaze recipe?

  4. My family love grape juice and I think the kids would love actually making it themselves! Thanks for the idea and recipe!


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