![]() ![]() When the 24 hours are up, you’re going to run the juice through the food mill (or cheesecloth) again. However, be sure you don’t disturb the sediment during this cooling-off period. During this time, you’ll notice there will be a film or sediment which rises to the top of the pot. When you’ve juiced all of your grapes, pop them in the refrigerator and let them sit for a day. I do this until all of my cooked grapes have been processed. This will hold any seeds, pulp, or skins at the top of the food mill while the juice runs into the soup pot below. I ladle grapes into the food mill and begin turning the crank to crush them even more. I have a manual food mill that I place on top of a soup pot. However, I love my food mill because it simplifies the process. If you don’t have a food mill, this will get the job done. Some people will strain their grapes through layers of cheesecloth. When your grapes have heated (without boiling) you’re ready for the next step in the process. ![]() Be sure to stir them during this process to keep them from sticking to the bottom of the pot. You don’t want the grapes to boil, only heat through. Next, you’ll begin to cook the crushed grapes. Once you know how many gallons of grapes you have, you’ll need to add them to a pot and add 1 cup of water per gallon of grapes. This will dictate your recipe which makes this step vital to the process. I like to use my potato masher and a little bit of muscle to get the job done.Īfter the grapes have been crushed, measure to see how many gallons you have. When you’ve finished cleaning your grapes you’re ready to crush them. You do this by removing all of the stems from the grapes.įrom there, place the grapes in cold water and splash them around in the sink. When you begin the process of making grapes, you’ll need to be sure you’ve cleaned them thoroughly. Since credit is now given where it’s due, let’s walk through the process of making grape juice: You’ll Need: This book will walk you through each step in canning almost anything you could want to preserve. If you’re new to preserving your own food, it’s a great resource to keep around. The recipe I use is adapted from the Ball Blue Book Guide to Preserving. ![]()
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