I found grapes at walmart for .97 cents a pound, so I bought two bags. Normally I taste them before doing so, but this time I didn’t. So when I got home and ate one, I found why they might have been on such a sale. They were S O U R to the core! lol. So what now? Well, I got out my Ball Blue Book guide to canning and guess what? There’s a recipe for canning unripe grapes! There are also some for making grape juice and jelly but I don’t have the proper strainer or cheesecloth for such an undertaking, so I decided to can them. It’s super simple! (you can also find the recipe and how to in the RECIPE menu to the right)
- Sour Grapes (the Ball book says 2 pounds per quart) I don’t know how much I had, but I filled 5 pint jars.
- A Medium or Heavy canning syrup.
Medium Syrup = 3 1/4 cups sugar + 5 cups water = 7 cups syrup
Heavy Syrup = 4 1/4 cups sugar+ 4 1/1 cups water = 7 cups syrup
Wash and drain grapes. Make a medium or heavy syrup, keep hot. Ladle 1/2 cup syrup into sterilized, hot jar. Fill jar with grapes. Gently shake jar to pack grapes closely without crushing, leaving 1/2″ headspace. Add hot syrup to cover grapes, if needed, leaving 1/2″ headspace. Remove airbubbles. Adjust two piece caps. Process pints and quarts 20 minutes in boiling water-canner. When done, remove from canner, set on a towel and allow to rest for 12 hours. Refrigerate any jars that don’t seal.
All of my jars sealed and they look so pretty! I used a medium syrup and I can tell the grapes cooked a bit and released juices into the jar because when I filled them, they went all the way to the top. After cooling, the jars have about 2″ of space below the grapes. I’m thinking that when I get ready to open a jar, I’ll have some nice white grape juice concentrate and I can either use the grapes in a salad or even use them to make some jelly. Either way, I didn’t let them go to waste! 🙂