• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Healthy Canning in Partnership with Facebook Group Canning for beginners, safely by the book
  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Drying food
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • Sitemap
    • About
    • Contact Page
    • FAQ
    • Media
    • Copyright
    • Privacy
    • Terms of Use
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Equipment
  • Learning
×
Home / Fruit / Grape Juice

Grape Juice

Filed Under: Fruit, Juice, Seasonal Summer Tagged With: Grapes, Juice

grape-juice-pn1

Grape juice made from muscadine grapes. 2 litre / 2 US quart jar in centre.

Home-canned grape juice is delicious and tastes nothing like the store bought. You can sweeten it to taste.

You can home-can grape juice in jar sizes ranging from a pint to 2 quarts (half-litre to 2 litres).

If you go for the larger jar size, make sure to store the jars on very sturdy shelving.

There are two methods: one crushes the grapes to extra more juice. The other does not, aiming instead for a clearer juice. See “Crushing the grapes” note.

Contents hide
  • 1 Quantities of grapes needed
  • 2 The recipe
  • 3 Grape Juice
    • 3.1 Ingredients
    • 3.2 Instructions
    • 3.3 Nutrition
  • 4 Reference information
  • 5 Jar sterilization
  • 6 Special jar size note
  • 7 Crushing the grapes: yes or no?
  • 8 Recipe notes
  • 9 Recipe source
  • 10 Nutrition information

Quantities of grapes needed

Numbers are approximate guidelines.

On average, as a very rough guideline, expect to need about 1.5 kg (3.5 lbs) of grapes per 1 litre (US quart) jar of canned grape juice

11 kg (24.5 lb.) of grapes = 7 litres (US quarts) canned grape juice
7 kg (16 lbs.) of grapes = 9 x half-litres (US pints) canned grape juice
1 lug grapes = 12 kg (26 lbs.) = 7 to 9 litres (US quarts) canned grape juice

The recipe

Jar size choices: Either half-litre (1 US pint) OR 1 litre (1 US quart) OR 2 litre (2 US quart / US half-gallon)

Processing method: Water bath or steam canning

Yield: varies

Headspace: 1 cm (¼ inch)

Processing time: Half-litres and litres (US pints and US quarts) 5 minutes; 2 litres (2 US quarts / US half-gallon) 10 minutes

Print

Grape Juice

How to safely home can grape juice using the tested USDA method.
Course Beverages
Cuisine American
Keyword Grapes, Juice
Prep Time 1 hour hour 30 minutes minutes
Cook Time 10 minutes minutes
Servings 1 varies
Calories 251kcal

Ingredients

  • grapes
  • water (optional)
  • sweetener (optional)

Instructions

  • Wash and stem grapes.
  • Put grapes in sauce pan.
  • Crush with potato masher or similar device. (See 'Crushing the grapes' note below)
  • If there's not enough juice to cover the crushed grapes, add just enough boiling water from a kettle to cover the grapes.
  • Heat pot to a boil, then lower to a simmer and simmer uncovered for 10 minutes, until the grape skins are soft.
  • Strain through either a double-layer of cheese cloth, or a jelly bag.
  • Discard skins and sediment.
  • Put juice in covered containers in the refrigerator and let stand there for 24 to 48 hours.
  • Carefully pour juice into a pot, being careful not to disturb the sediment at the bottom of the containers.
  • Discard sediment.
  • Taste the juice cold, see if you want to sweeten it.
  • If so, do so now to taste.
  • Heat juice, stirring occasionally, until it comes to a boil.
  • Ladle hot juice into jars. (See note on special jar sterilization.)
  • Leave 1 cm (¼ inch) headspace.
  • Wipe jar rims.
  • Put lids on.
  • Process in a water bath or steam canner.
  • The processing time is 5 minutes for half-litres and litres (US pints and US quarts); 10 minutes for 2 litre (2 quart / US half-gallon) jars. Increase time as needed for your altitude.

Nutrition

Serving: 250ml | Calories: 251kcal | Carbohydrates: 64.3g | Protein: 2.4g | Fat: 1.3g | Saturated Fat: 0.4g | Sodium: 8mg | Potassium: 716mg | Fiber: 3.4g | Sugar: 60.9g

Reference information

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.

What is the shelf life of home canned goods?

Jar sterilization

If you will be processing the juice for 5 minutes (as you will for the half-litres and litres / US pints and US quarts), you must sterilize the jars first.

Alternatively, simply increase the processing time to 10 minutes for these two jar sizes. This negates the need for jar sterilization because the rule for home canning is that anything being processed 10 minutes or over (or pressure canned) does not need its jar sterilized: the processing time will look after that.

Special jar size note

Home-canned grape juice is one of only two recommended uses for the 2 litre / 2 US quart jars in home canning. The other use is apple juice.

Crushing the grapes: yes or no?

The USDA Complete Guide and the Ball / Bernardin Complete have you crush the grapes. This is the step we give above.

Some people prefer NOT to crush the grapes as it feels it gives a cloudiness to the juice that no amount of straining can fix.

So Easy to Preserve omits the crushing step, saying:

“Wash and stem grapes. Place grapes in a saucepan and add boiling water to cover grapes. Heat and simmer slowly until skins are soft. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 to 48 hours. Without mixing, carefully pour off and save clear liquid. Discard sediment. If desired, strain for a paper coffee filter for a clearer juice. Place juice in a saucepan. Sweeten juice to taste, if desired. Heat, stirring until juice begins to boil. Pour into hot jars, leaving ¼ inch headspace. Wipe jar rims. Adjust lids. Process in a boiling water bath. Pints or quarts 5 minutes, half-gallons 10 minutes.”

Recipe notes

  • If you don’t have a potato masher, you possibly could chop in a food processor and put into pot, because while an electric blade is damaging to pectin, we don’t care about pectin here.
  • When you are pouring the chilled grape juice into a pot, if you wish you may strain it a second time through a coffee filter for a clearer juice but note that this can be an extremely slow process that takes hours.
  • Letting the juice stand in the fridge serves a few purposes. It allows sediment to settle, and, it deals with “tartrate crystals” : “During storage white crystals often form in the bottom of the jar. They are tartrate crystals and are harmless. However, you can prevent tartrate crystals by allowing the prepared juice to stand 24 to 48 hours in the refrigerator.” [1]Grapes and Grape Juice. Penn State Extension. 23 August 2012. Accessed Sept 2016.
  • When you are reheating the juice for canning, Penn State Extension emphasizes why you want to fully reheat it: “Occasionally grape juice will ferment. This is likely the result of yeasts that were not killed during heating and processing. Grapes are high in yeasts and the peel is not removed as in some fruit. The processing of grape juice is only killing organisms in the headspace and providing a firm seal. Heating the juice adequately before pouring it into the jar is essential for destroying microorganisms.” [2]Ibid.
  • Yes, you have to remove the stems before starting, or it will adversely affect the taste of the juice: “Initially, the stem (or stalk) is removed due to the large amount of tannins contained within.” [3]Kyle Dwyer, Farah Hosseinian, & Michel Rod. Market Potential of Grape Waste Alternatives. Journal of Food Research; Vol. 3, No. 2; 2014. Page 92.
  • If you want to sweeten the juice and are using liquid stevia to sweeten, try about 1 to 1.5 teaspoons per litre / US quart for sweetening.
grape-juice-102

Grape juice made from muscadine grapes

Recipe source

  • United States Department of Agriculture (USDA). Complete guide to home canning. Agriculture information bulletin No. 539. 2015. Page 2-15.
  • Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 45.
  • Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 190.

Modifications made:

  • none

Nutrition information

Per 1 cup (250 ml / 8 oz), no sugar added

  • 251 calories, 8 mg sodium

grape-juice-nutrition

* Nutrition info provided by https://caloriecount.about.com

grape-juice-pn3

2 litre / quart jar (R); half-litre / pint jar (L)

References[+]

References
↑1 Grapes and Grape Juice. Penn State Extension. 23 August 2012. Accessed Sept 2016.
↑2 Ibid.
↑3 Kyle Dwyer, Farah Hosseinian, & Michel Rod. Market Potential of Grape Waste Alternatives. Journal of Food Research; Vol. 3, No. 2; 2014. Page 92.
Tagged With: Grapes, Juice

Filed Under: Fruit, Juice, Seasonal Summer Tagged With: Grapes, Juice

Reader Interactions

Comments

  1. Ursa

    September 29, 2024 at 6:44 am

    Hi
    I know this is pretty old post so I doubt I will get an answer but could this be done with Jaboticaba grapes as well?
    I would love to make juice without sugar and can it. What are your thoughts? Thank you 😊

    Reply
  2. Tiffany

    August 12, 2021 at 7:40 pm

    5 stars
    My daughter loves this juice!! Great recipe! Thank you!

    Reply
  3. Beth Ann Schad

    November 09, 2020 at 5:36 pm

    Could I feasibly use this recipe for other fruits to turn them into juice?

    Reply
    • Healthy Canning

      June 21, 2021 at 12:21 am

      Here is a pamphlet from Oregon State Extension Service on making and home canning juices.

      Reply
  4. Kim

    September 10, 2020 at 10:15 pm

    I just found juice that I canned 5 years ago, hidden in the basement. There’s very little sediment in the bottom of the quart jars. Should I try it? Maybe refrigerate and reheat and just drink right away? Would love your thoughts. I stumbled on your site, while asking google how long canned juice would last.

    Reply
    • Healthy Canning

      September 21, 2020 at 7:12 pm

      See: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods

      Reply
    • Rachel Johnson

      September 11, 2021 at 7:35 pm

      My test is always to open, smell and look for signs of spoilage inside the jar or inside of the lid. It should still be good after 5 years if it is sealed.

      Reply
  5. Samantha

    September 03, 2020 at 7:03 pm

    How long can the grape juice be kept? How long is it shelf stable after canning?
    Will be picking our grapes this week.

    Thanks for the recipe!

    Reply
    • Healthy Canning

      September 22, 2020 at 12:23 pm

      See shelf life: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/

      Reply
  6. Donna Fillie

    March 15, 2020 at 7:15 pm

    I wonder if I can get a response to this question. I had more grapes last fall then we could use. My cupboard if still full of jelly The grapes were cleaned and processed into very clear juice and I carefully froze bags of it. Is it alright to can this as juice? No sugar has been added to the frozen product. Thank you. I can’t find answers on the internet anywhere to this question .

    Reply
    • Healthy Canning

      May 19, 2020 at 6:11 pm

      Yes, it would be fine to thaw and can that as juice. It’s fine to use the freezer as a temporary “holding tank” for many things until time for canning presents itself!

      Reply
If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.
3.75 from 32 votes (31 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

SEARCH

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

Various studies through the years show consumers are not following science-based recommendations. They are not willing to change from old methods when science updates indicate new ones are needed. A large percentage are adapting recommendations in their own ways… Over half of home canners underprocess.”

— Dr Elizabeth Andress, Research and Education in Food Preservation. 2014.
Photo of miscellaneous canning equipment
kitchen window with fruit bowl
Ship with lifeboats
Ingredients for home canning
Home canning learning resources
what is pressure canning. Photo of pressure canners
Steam canning
water bath canning

Footer

↑ back to top

About

  • About this site
  • Privacy Policy
  • Copyright
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Media
  • FAQ

As an Amazon Associate we earn from qualifying purchases at no cost to you.

Copyright © 2021

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.