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  Grapes - Whole
  Category: Fruit
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
***** Not Found *****
Instructions:
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.

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