Free Recipe Grapes – Whole
Recipe Type: F Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Grapes – Whole Recipe
Grapes – Whole
Grapes – Whole Preparation
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. ======================================================= ===== * USDA Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format courtesy of Karen Mintzias From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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