Quantity: An average of 24-1/2 pounds is needed per canner load of 7
quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26
pounds and yields 7 to 9 quarts of juice--an average of 3-1/2 pounds per
quart.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality
for eating fresh or cooking.

Procedure: Wash and stem grapes. Place grapes in a saucepan and add boiling
water to cover grapes. Heat and simmer slowly until skin is soft. Strain
through a damp jelly bag or double layers of cheesecloth. Refrigerate juice
for 24 to 48 hours. Without mixing, carefully pour off clear liquid and
save; discard sediment. If desired, strain through a paper coffee filter
for a clearer juice. Add juice to a saucepan and sweeten to taste. Heat and
stir until sugar is dissolved. Continue heating with occasional stirring
until juice begins to boil. Fill into jars immediately, leaving 1/4-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 – 1,000 ft: 5 min.
1,001 – 6,000 ft: 10 min.
Above 6,000 ft: 15 min.

Style of Pack: Hot. Jar Size: Half-Gallons. Process Time at Altitudes of 0
~ 1,000 ft: 10 min.
1,001 – 6,000 ft: 15 min.
Above 6,000 ft: 20 min.

* USDA
Agriculture Information Bulletin No. 539 (rev. 1994) * format
courtesy of