---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grape Juice
 Categories: Beverages, Canning, Fruits
      Yield: 1 recipe
 
 
  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)
  * Meal-Master format courtesy of Karen Mintzias
 
-----