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LOCATION: Recipes >> Preserving >> Grape Juice 01

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Grape Juice

Pull grapes from stems and wash.

Crush grapes with a grape crusher. (This device has a turn crank
and presses the grapes through two "rolling pins" effectively
breaking the skin. You can rent one from most wine supply shops.)

Add a quart or two of water to every 2-3 gallons of grapes and
nring to a slow boil. Lower heat and simmer for around 15 minutes
until skins are well separated from pulp.

Use a strainer to separate juice from seeds, skin, and pulp. Then
we bring to a boil, add sugar, put into quart jars and BWB. Juice
made this way is a bit on the strong side, so we consider it a
concentrate and add 2 parts water. The amount of sugar depends on
how sweet the grapes are, but 4 cups per gallon of concentrate is
a good starting point for concords.

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