HOW TO MAKE CONCORD GRAPE JUICE | “BEST-EVER” | WATER BATH CANNING | “OLD-SCHOOL” TECHNIQUE

THE BEST-EVER HOMEMADE CONCORD GRAPE JUICE
Yield: about 7 quart or 14 pint jars
INGREDIENTS
About 24.5 lbs of Concord Grapes
Water
Sugar (optional) 1/4 - 1/2 C. per quart of juice (we prefer pure organic cane sugar)
DIRECTIONS
Wash and stem the grapes. Place grapes in a large stockpot and add water to cover the grapes. Heat slowly and simmer until the grapes soften. Strain grapes through a wire mesh strainer (placed over another stockpot) to remove the grape skins and seeds, using a stainless steel utensil to help mash the cooked grapes through the strainer.
If desired, a second straining of the grape juice may be done to remove finer particles. Use a fine mesh strainer or cheesecloth for this process.
Add the desired amount of sugar to the grape juice, and stir well to dissolve. The juice may be heated slightly to dissolve the sugar if needed, do not boil the juice.
JARRING & CANNING
Ladle the grape juice into clean quart or pint mason jars, leaving 1/2 inch headspace. Wipe the jar rims with a damp washcloth, and apply the jar lids and bands fingertip tight. Place filled jars in a water bath canner, and cover them with 1-2 inches of hot water. Turn the burner on high, place the lid on the canner, and bring to a rolling boil.
Process pint or quart jars for 15 minutes. Turn off the heat and remove the canner lid. Let jars rest in the water for 10 minutes (this prevents siphoning). Remove jars from the canner, do not retighten bands if loose. Cool x 12-24 hours. Test seals. Label & store jars in a cool, dry, and dark location.
Recommended Ultimate Home Canning Essential: Ball Blue Book Guide to Preserving (in print)
Visit our website:
www.freedomhar...
Our canning process meets modern recommended methods. Check out this website, healthycanning.com, for more information.
Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: WHAT IS THE SHELF-LIFE OF HOME-CANNED FOOD?
If the lids/seals are intact on the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods nearly 10 years from the original processing date. When in doubt, throw it out.
FAQ: WHAT HAPPENS IF YOU DON'T STERILIZE CANNING JARS BEFORE CANNING?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for cracks or chips to the rim, body, or bottom.
Our portable burner is made by Cadco/Broil King, a solid cast burner in stainless housing. Model PCR-1S, 1500 watts, commercial cooking appliance. Purchased from Amazon.
Our electric food mill is a LEM Big Bite with the LEM Juicer/Food Mill Attachment and we purchased additional screens separately.
WHY WE STORE OUR HOME-CANNED FOOD WITHOUT THE BANDS/RINGS ON THE JARS:
1. The rings are designed to keep the lid on during the canning processing and cooling phases. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings.
2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil.
3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove.
4. It's a proper technique and a safety issue.
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‪@OutdoorsandCountryLiving‬

[@alyb8058]

It’s so important to remove lids… I’ve started to can in spring of 2020 when electricity started to flicker from nowhere and I was afraid that it would go out completely for days at the time and all the food in my stand up freezer would go bad… my first 50 jars of meat I didn’t remove rings… but then when I watched more videos and people in those videos kept saying how important it was to remove the rings, I went to remove rings from the jars, I’ve found 5 jars that weren’t sealed and meat was spoiled completely… oh, what a stanch 😅😅😅…. And on 10 jars rings were screwed so tight that it was almost impossible to take them off, because they got glued to the jar after siphoning when canning….

[@OutdoorsandCountryLiving]

@@alyb8058 We appreciate you sharing your experience and confirming why us experienced home preservationists teach others the importance. There’s a reason for it all! Blessings to you.

[@alyb8058]

@@OutdoorsandCountryLiving blessings to you too…

[@Maria-tq8ck]

What a crop LeAnn! When are going to make pickles again ? Maybe some jalapeño ones? 😊🌶

[@OutdoorsandCountryLiving]

@@Maria-tq8ck Lol, cucumber pickles with jalapeños or pickled jalapeños?

[@Maria-tq8ck]

@@OutdoorsandCountryLiving both ! 😊🕎

[@jenniferdesormeaux9995]

I love your videos! They are so helpful and informative for someone who cans but is still nervous about it!

[@OutdoorsandCountryLiving]

@@jenniferdesormeaux9995 I hope the videos help build your confidence and ease your mind. Relax and enjoy the process! Let us know how we can ease your concerns. Blessings to you and your family!

[@Christian-jx3nx]

Is this juice concentrated? Do you add water later? I want to do my muscadines this way but i saw a video where you use whole grapes and it’s concentrated. Thanks.

[@OutdoorsandCountryLiving]

Not technically concentrated since some water is added once the grapes are all stemmed. It’s a nice full bodied grape juice, you won’t be disappointed.