Grapes - whole

Yield: 1 Recipe Quant

Ingredients:

2 pounds per quart.

Instructions:

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