How to make grapes 🍇🍇🍇 juice


 Fresh Juicing Grapes (table or wine grapes will work as well, depending on the variety)


Water


Sugar (optional - I do not use it)


Steam Juicer


OR


Stock pot & Fine Mesh Sieve


INSTRUCTIONS


STEAM JUICER METHOD:


Wash grapes well and remove stems.


Place grapes in a stock pot and fill with enough water to just barely cover the grapes.Bring the grapes and water to a simmer. Using a potato masher or similar tool, smash the grapes down a bit to allow better juice extraction. After crushing the grapes, simmer for another 10-15 minutes.


Once the grapes are broken down and very, very soft, remove from heat.


Run the grapes and liquid through a fine mesh sieve or juice strainer, collecting the juice in a container and discarding the solids.


POT AND STRAINER METHOD:


Rinse grapes well and place in the colender portion of a steam juicer - stems can be left on. Fill the bottom pot of the steam juicerwith water to one inch from the top of the pot. Place on the stove over medium/high heat. Place the center pot on top of the bottom pot, and then place the top pot filled with grapes on top of the center pot. Cover with a lid.


As the water in the bottom pot starts to boil, steam will release the juice from the grapes and will begin to collect in the center basin. Fully extracting the juice can take about 45 minutes to an hour. Make sure that the water in the bottom pot doesn't dry up or you will damage your juicer. I used my juicer for about an hour to make each batch and I never used up all of the water but you'll want to be aware of this. Depending on how high your heat is, water will evaporate at a faster rate.


Once the juice has been fully extracted from the grapes, the solids in the top pot can be discarded and the juice in the center pot can be bottled.


CANNING YOUR JUICE:


To get clear juice, some people like to pour their juice into bottles and let them sit for 24-48 hours. This allows the sediment in the juice to settle to the bottom. Once the sediment has settled, the clear juice is poured into another container and brought to a boil for canning. The sediment is discarded. I don't do this as it isn't necessary and I don't mind a cloudier juice.


I simply take the fresh juice ( depending on the type of grape used you'll want to taste the juice and add sugar if needed) and pour it into sterilized jars, leaving ¼ inch of space at the top. Top with a new lid and tightly screw on the lid.


Process the jars of juice for 10-20 minutes, depending on your elevation and the size of jars that are being used.


Store jars in a cool, dark place. They will keep for 6-12 months.

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