Canned Seedless Grapes

Gather

Ingredients

• 14 lb unripe, tight-skinned seedless grapes per 7 quarts
• Very light or light canning syrup

Preserve

Instructions

1. 01

   Use tight-skinned seedless grapes, preferably green and picked about two weeks before full eating ripeness. Remove stems, rinse well, and drain.

2. 02

   Prepare a very light or light canning syrup and keep it hot.

3. 03

   For a hot pack, blanch the grapes in boiling water for 30 seconds and drain. Place them in hot pint or quart jars, add hot syrup, and leave 1-inch headspace.

4. 04

   For a raw pack, skip blanching and place the uncooked grapes directly in hot jars. Cover with hot syrup, retain 1-inch headspace, release bubbles, clean rims, and apply lids.

5. 05

   At 0-1,000 ft, boiling-water process hot-pack pints or quarts for 10 minutes. Process raw-pack pints for 15 minutes and raw-pack quarts for 20 minutes. Increase the time.
   Calculate your elevation adjustment →