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Learn how to make and preserve your own Concord grape juice at home! You control the additives and sugars.
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5 from 7 votes

Homemade Concord Grape Juice

Concord grapes have a distinct flavor and dark purple color. Learn how to make and preserve your own Concord grape juice at home! You control the additives and sugars.
Prep Time30 minutes
Cook Time45 minutes
Straining Time12 hours
Total Time13 hours 15 minutes
Course: Canning
Cuisine: American
Keyword: canning grape juice
Servings: 56 servings
Calories: 80kcal
Author: Grow a Good Life

Ingredients

  • 26 pounds Concord grapes washed and stemmed
  • 1 cup water
  • sugar optional for flavor

Instructions

Extract the Juice

  • Extract the grape juice by combining grapes and water in a saucepan over low heat. Heat and simmer slowly until skins are soft, and the juices are released.
  • Gently mash the grapes with a potato masher and simmer over low heat for 15 minutes, stirring occasionally.
  • Strain the pulp through a damp jelly bag, or a double layer of cheesecloth. Discard solids.
  • Refrigerate grape juice for 24 to 48 hours to allow the sediment to settle to the bottom.

Prepare the Canning Equipment

  • Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Can the Grape Juice

  • Carefully remove the grape juice from the refrigerator without disturbing the sediment. Gently pour off the clear liquid, and discard the sediment.
  • Add the strained grape juice to a large saucepot. Taste the juice and add sugar if you want your juice sweetened. Start with 1/4 cup and add more if desired.
  • Attach the candy thermometer to the pot, and heat the juice to 190˚F over medium-high heat. Do not boil, but adjust the heat to keep the juice at 190˚F for at least 5 minutes, and then fill your jars.
  • Spread a dry towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Use your canning funnel and ladle to add the hot juice to the warm jar leaving 1/4-inch headspace. Wipe the rim of the jar with a damp towel.
  • Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.
  • Once all the jars are in canner, adjust the water level to two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes below).
  • When processing time is complete, turn off the heat, remove the cover, and allow the canner to cool down and settle for about 5 minutes.
  • Lay a dry towel on the counter. Use a jar lifter to remove the jars one at a time from the canner. Keep the jars upright, and place them on the towel a few inches apart. Do not tighten ring bands or test the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a week.
  • Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 to 18 months. Refrigerate your juice once the jar is opened and consume within a week. Yields 7 quart jars.

Notes

This is a safe canning recipe from So Easy to Preserve, USDA Complete Guide to Home Canning, and the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft: Processing time for half pints, pints, quarts, or half-gallons 1,001 – 6,000 =15 minutes, above 6,000 feet = 20 minutes.
I am happy to answer any questions, but if you need immediate canning help or answers, please contact your local extension office.

Nutrition

Serving: 0.5cup | Calories: 80kcal