Home canned grapes have a delicious, wine-like flavour to them.
They are delicious spooned over a bowl of thick Greek yoghurt, or ice cream.
They are also good mixed with some pieces of fresh fruit (such as orange sections and banana slices) for a mixed fruit cocktail — use the juice off the canned grapes as a syrup.
Or, drain and use in savoury dishes such as “Grape, Celery, and Couscous Salad”, or “Pork Medallions with Roasted Parsnips and Roasted Grapes.”
On this page, we work through the USDA procedure for home canning grapes.
To be clear, this is a procedure for canning grapes as fruit in their own right: not made into jam, jelly or juice, etc.
Quantities of grapes needed
Numbers are approximate guidelines.
On average, as a very rough guideline, expect to need about 1 kg (2 lbs) grapes per litre (US quart) jar
- 6 kg (14 lb) of grapes = 7 litres (US quarts) canned grapes
- 4 kg (9 lbs ) of grapes = 9 x 1/2 litres (US pints) canned grapes
- 1 lug grapes = 12 kg (26 lbs) = 12 to 14 litres (US quarts) canned grapes
Jar size choices: Quarter-litre (1/2 US pint) OR half-litre (1 US pint) OR 1 litre (1 US quart)
Processing method: Water bath or steam canning
Headspace: 2 cm (1/2 inch)
Processing time: 10 minutes either size jar
Serving size: 1 cup (250 ml)
Fat: .9 g
- Grapes (either white or red)
- Stem and wash grapes.
- Have a pot of water boiling.
- Add the grapes in small batches at a time so that the water will come back to the boil quickly.
- Let the grapes boil for 30 seconds, then fish out of pot immediately with slotted spoon or sieve.
- Repeat until all grapes are blanched.
- Divvy berries out amongst jars, leaving 3 cm (1 inch) headspace.
- Divvy blanching juice out amongst jars, leaving 2 cm (1/2 inch) headspace.
- If short of canning liquid, top jars up with boiling water from a kettle.
- Debubble, top up with more liquid as required to retain headspace.
- Wipe jar rims.
- Put lids on.
- Process either size jar in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.
The small ¼ litre (1 cup / ½ US pint / 8 oz) jars are handy for baking; you may wish to can some of those at least unsweetened for maximum flexibility when you go to use them.
Note that both red and green grapes will lose their pronounced red and green colours respectively and end up very pale.
The USDA also gives raw-pack directions for canning grapes.
Note, though, that for sugar-free canning of fruit, raw packs are not generally advised.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
More information about Sugar and Salt-Free Canning in general.
Grapes – Whole. United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-16.
Cooking with canning
Serving size: 1/4 litre (1 cup / 8 oz / 250 ml)
Per 1/4 litre (1 cup / 8 oz / 250 ml): 168 calories, 5 mg sodium
Weight Watchers PointsPlus®: Per 1/4 litre (1 cup / 8 oz / 250 ml): 0 points (grapes are free on Weight Watchers.)
* Nutrition info provided by http://caloriecount.about.com
* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.
* Better Stevia ® is a registered trademark of the NOW Foods Company.