Preserve grapes through home canning.
Grapes are a delicate fruit with a relatively short shelf life even when you refrigerate them properly. People typically eat grapes fresh but you can preserve them through general home canning procedures.
Preparing the Jars
Thoroughly wash the jars to remove any dirt or contaminants as these can compromise the canning process and cause the grapes to mold or spoil. Since whole grapes are packed in room temperature liquids, the jars do not require tempering.
Preparing the Grapes
Remove the grape stems and discard any broken or blemished grapes. Seedless grapes are better to can than ones with seeds because the seeds may become bitter and affect the grape flesh during storage. Plump, firm grapes hold up well in canning jars.
Canning the Grapes
Pack the grapes into and cover with grape juice or light to medium heavy syrup. Gently shake the jar to settle the contents. Carefully submerge the uncovered jars in boiling water for 30 minutes, adding syrup as necessary. Leave a quarter inch of head space at the top of the jars before sealing them with a canning jar insert and rim. Place the jars in boiling water at 212 degrees Fahrenheit, allowing 10 minutes for pints and 12 minutes for quarts to process.
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