Michigan State University Extension
Preserving Food Safely - 01600324
08/03/99

FREEZING GRAPES


Whole or halves. Grapes are best frozen with syrup, but
grapes to be used for juice or jelly can be frozen without
sweetening.

Select firm-ripe grapes with tender skins and full color
and flavor. Wash and stem. Leave seedless grapes whole;
cut table grapes with seeds in half and remove seeds.

Unsweetened pack
Pack into containers without sweetening. Leave 1/2 inch
headspace. Seal, label and freeze.

Syrup Pack
Pack into containers and cover with cold 40- percent
syrup (1 cup water to 2/3 cup sugar). Leave 1/2 inch
headspace. Seal, label and freeze.

Juice
For beverages, select as for whole grapes. For jelly
making, select as recommended in specific jelly recipe.
Wash, stem, and crush grapes. Strain them through a jelly
bag. Let juice stand overnight in a refrigerator or other
cool place while sediment sinks to the bottom. Pour off
clear juice for freezing.
Pour juice into containers, leaving headspace. Seal,
label and freeze.
If tartrate crystals form in frozen juice, they may be
removed by straining the juice after it thaws.


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