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.
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* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias
