Grape Juice (Quarts)
Ingredients per quart jar:
1/3 c. sugar
1 1/3 c. grapes
Wash the grapes well. Using a funnel and ladle, pour sugar and whole grapes into hot jars. Fill jars with boiling water to 1/2 in. head space, then cover with lids and rings. Pressure can jars for 10 min. at 5 lbs. Allow to cool overnight before testing the seals on the lids. If any didn’t seal, refrigerate immediately.
The pressure from the canner causes the juice to squeeze out of the grapes and fill the jar. Most of the grape skins will fall to the bottom of the jar eventually, although it’s okay if some still float, they are easily strained out. A layer of sugar may harden at the bottom of each of the jars, but this will dissolve over time.