- Joined
- Dec 11, 2014
- Messages
- 2,787
- Reaction score
- 1,120
- Location
- Brantford,ON
- Showcase(s):
- 3
- Hardiness Zone
- Zone 5
- Country
4 October 2020 Concord Grapes (Processing)
Posted on October 4, 2020 by Durgan
http://durgan.org/2020/October 2020/4 October 2020 Concord Grape Processing/HTML/ 4 October 2020 Concord Grapes
The concord grapes are now in season. I get a bushel from a commercial site for $20.00 and process into pressured canned juice. A bushel of fruit makes about 20 liter jars of juice. A bushel of fruit weighs about 40 pounds. Grapes make a great juice but require processing.
Removing the pits and substrate holding the berries can be tedious. My method is pick without excessive substrate. Process in 20 pound lots. Wash several times.
After washing swipe across a frame of chicken wire to remove as much substrate as possible.Place in cooking pot and cover with water, juice is too thick without water.
Cook until soft (About 20 minutes). Hand blend into a slurry.
Run through a 5 mm mesh strainer to remove seeds and substrate. Pressure can at 15 PSI in liter jar for 15 minutes for long term storage at room temperature.
Add water for cooking since grapes juice can be quite thick, cook until soft in about 20 pound lots, half a bushel. Blend into a slurry. Put the slurry through a 5mm strainer. The substrate and seeds are removed. Place in liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature.
Posted on October 4, 2020 by Durgan
http://durgan.org/2020/October 2020/4 October 2020 Concord Grape Processing/HTML/ 4 October 2020 Concord Grapes
The concord grapes are now in season. I get a bushel from a commercial site for $20.00 and process into pressured canned juice. A bushel of fruit makes about 20 liter jars of juice. A bushel of fruit weighs about 40 pounds. Grapes make a great juice but require processing.
Removing the pits and substrate holding the berries can be tedious. My method is pick without excessive substrate. Process in 20 pound lots. Wash several times.
After washing swipe across a frame of chicken wire to remove as much substrate as possible.Place in cooking pot and cover with water, juice is too thick without water.
Cook until soft (About 20 minutes). Hand blend into a slurry.
Run through a 5 mm mesh strainer to remove seeds and substrate. Pressure can at 15 PSI in liter jar for 15 minutes for long term storage at room temperature.
Add water for cooking since grapes juice can be quite thick, cook until soft in about 20 pound lots, half a bushel. Blend into a slurry. Put the slurry through a 5mm strainer. The substrate and seeds are removed. Place in liter jars and pressure can at 15 PSI for 15 minutes for long term storage at room temperature.