Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an
average of 9 pounds is needed per canner load of 9 pints. A lug weighs 26
pounds and yields 12 to 14 quarts of whole grapes--an average of 2 pounds
per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes
harvested 2 weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light
syrup.

Hot pack — Blanch grapes in boiling water for 30 seconds. Drain, and
proceed as for raw pack.

Raw pack — Fill jars with grapes and hot syrup, leaving 1-inch headspace.
Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Grapes, whole in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts. Process Time at Altitudes
of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: Pints. Process Time at Altitudes of 0 –
1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: Quarts. Process Time at Altitudes of 0 –
1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

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