Michigan State University Extension
Preserving Food Safely - 01600322
08/03/99

GRAPES--WHOLE


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 two weeks before they reach
optimum eating quality.

PROCEDURE: Stem, wash and drain grapes. Prepare very
light, or light syrup (see directions below).

Hot pack--Blanch grapes in boiling water for 30
seconds. Drain and proceed for raw pack.

Raw pack--Fill hot jars with grapes and hot syrup,
leaving 1-inch headspace.

Adjust lids and process.

Very Light Syrup
Mix 6-1/2 cups water to 3/4 cups sugar for 9 pint or 4
quart load. Mix 10-1/2 cups water and 1-1/4 cups sugar for
7 quart load. Heat sugar and water to boiling.

Light Syrup
Mix 5-3/4 cups water to 1-1/2 cups sugar for 9 pint or
4 quart load. Mix 9 cups water and 2-1/2 cups sugar for 7
quart load. Heat sugar and water to boiling.


RECOMMENDED PROCESS TIMES FOR GRAPES, WHOLE
IN A BOILING-WATER CANNER 
                  

                     Process Time at Altitudes of            

Style                                                        

of     Jar       0-         1001-       3001-      over      

Pack   Size      1000 ft.   3000 ft.    6000 ft.   6000 ft.  

Hot    Pints     10 min.    15 min.     15 min.    20 min.   

Hot    Quarts    10         15          15         20        

Raw    Pints     15         20          20         25        

Raw    Quarts    20         25          30         35


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