- 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.