The recipe comes from the 1984 Ball Blue Book. Yes, certain canning guidelines have changed since then. And it's true I could not find this method mentioned by any trusted source (like any of Ball's current publications or over at NCHFP). So, I have to say "can at your own risk," even though my mom-in-law has used this recipe many times.
What You'll Need:
Washed, firm, ripe, de-stemmed grapes, any type (for every quart of juice, you'll need 1 cup)
Granulated sugar (for every quart of juice, you'll need 1/2 cup)
Quart canning jars, lids, and rings
Boiling water bath canner
Funnel (optional, but helpful)
How to Can Grape Juice the Super-Easy Way:
1. Review the guidelines for water bath canning.
2. Fill the pot with water and bring it to a boil.
3. Work one jar at a time, and make sure each jar is hot: Pour 1 cup of grapes into the jar, followed by 1/2 cup of sugar. (The sugar is not optional.) Fill the jar with boiling water, leaving 1/4 inch headspace. Wipe the rim of the jar, add the lid, and secure the screw band. Place jar in the canner, which must be filled with hot water.
|Left: Grapes and sugar added. Right: Boiling water added.|
5. Process jars for 10 minutes.*
* NOTE: If you live at a high altitude, read this important information about adjusting canning times.