How to make Grape Juice
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How to make Grape Juice
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Grape juice production involves the process of transforming ripe grapes into a flavorful beverage, followed by preservation through canning.
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Ingredients
- 3½ Cups grapes White, red or purple grapes will work
- sugar optional
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Instructions
- Wash the grapes well. Remove the individual grapes from the stems.
- Add the washed grapes to a large pot with an inch of water. Heat to boiling. You can use a juicer to extract the seeds and remove the stems if you have one.
- Reduce the heat and place the lid on the pot. Simmer it for about 10 minutes.
- Mash the fruit with a potato masher or similar tool.
- Strain out the seeds and skins with a fine mesh strainer.
- Refrigerate the juice for at least a few hours or overnight. A sediment will form in the bottom of the container.
- Once the juice has cooled overnight, strain it through several layers of cheesecloth-lined mesh sieve.
- Reheat the juice over high heat to boiling in a large pan. Add sugar to taste, if you need to.
- Pour the hot juice into warm jars, leaving a ¼-inch headspace.
- Wipe the jar rims with a damp paper towel. Center the lid on the jar. Screw on bands finger-tip tight.
- Get the canner water hot, and add the filled jars. Once the water is boiling, set the timer.
- Once processing time is done, remove the pot from the heat, carefully open the lid, and move it partially off the top of the canning pot. Let it rest like that for 5 minutes.
- Then, remove the lid and allow the jars to rest for another 5 to 10 minutes in the canning pot.
- After resting, remove the jars onto a kitchen towel placed on your counter and let them thoroughly cool for 12-24 hours, undisturbed. You may hear the lids pinging sometime in the next hour. This is music to a canner’s ears. It is due to the reaction of the lids being sealed to the jar.
- Check the seals. Press down in the middle of the lid. If it flexes up or down, the jar is not sealed and should be refrigerated and used first.
- Then, remove the bands. Gently pick the jar up by the lid to further check the seal. Again, if it is not sealed, use it first.
- Label jars with contents and the date. Store in a cool, dark space.
Equipments used:
Notes
- Calorie information is for an entire quart. An 8 ounce glass is approximately 89 calories.
- Straining the juice and letting it sit for at least a few hours will produce a more refined juice.
- More ways to extract the juice
- What can you do with canned grape juice?
- See the article above for more tips and FAQs.
- Use a juicer or a steam juicer. This is the easiest way to make the juice.
- Use a blender or food processor: Process until it’s as smooth as you can get it. At least a couple of minutes.
- A potato masher: Instead of heating the grapes, you can just put them in a large bowl and mash them. The benefit of heating them up is that you will end up with more juice.
- A jelly bag: (We use a mesh produce storage bag.) Mash the grapes, add them to your bag, and squeeze the juice out with your hands.
- Grape Jelly: It’s faster to make grape juice than it is to make grape jelly. After you harvest in the fall, make a batch of jelly and then can the rest of the juice. Then, you can make more jelly from the canned juice later in the year.
- Mocktail: Serve it to the kids as a healthy after-school snack. If you want to get fancy and make them think they are drinking soda, add some plain seltzer water for a nice sparkle.
- Grape Sorbet: Use the juice as a base for a refreshing sorbet.
- Cocktails: Make delicious cocktails with fresh grape juice like this White Grape Cosmo.
- Grape Sauce: Reduce the grape juice to make a sweet and tangy sauce. This pairs especially well with grilled meats or roasted vegetables.
- Smoothies: Blend the juice with yogurt and apples for a delicious smoothie.
- Popsicles: Just freeze the juice in popsicle molds for a special treat on hot days.
- Grape Syrup: Boil down grape juice with sugar to make a syrup for pancakes, waffles, French toast, or a topping for ice cream.
Nutrition Information
Show Details
Serving
1quart
Calories
365kcal
(18%)
Carbohydrates
96g
(32%)
Protein
4g
(8%)
Fat
1g
(2%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
0.04g
Sodium
11mg
(0%)
Potassium
1009mg
(29%)
Fiber
5g
(20%)
Sugar
82g
(164%)
Vitamin A
349IU
(7%)
Vitamin C
17mg
(19%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1quart
Amount Per Serving
Calories 365 kcal
% Daily Value*
| Serving | 1quart | |
| Calories | 365kcal | 18% |
| Carbohydrates | 96g | 32% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.04g | 0% |
| Sodium | 11mg | 0% |
| Potassium | 1009mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 82g | 164% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 17mg | 19% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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