Grape Juice Recipe 2 ingredients

To prepare this Grape Juice Recipe 2, first wash the grapes and pick them from the stems. Set them in a preserving kettle over the fire, crush with a pestle and let them slowly heat to the boiling point. Let cook until the skins are tender (about fifteen minutes), then strain through two folds of cheese cloth, pressing out all the juice possible. Heat the juice to the boiling point and turn into sterilized jars, filling them to overflow; put on rubbers and sterilized covers; or store in sterile bottles with sterile corks and sealing wax. For ices it is preferable to put up fruit juices without sugar. For other use sugar may be added. Use half a cup of sugar to a quart of juice.

BERRY AND CURRANT JUICES

The juice of berries and currants may be canned in the same manner as grape juice. Such juice may be made into jelly at any time. Raspberry and strawberry juice are particularly good for sherbets, punches and the like, and for these uses they should be put up without sugar. When using sugar take a cup for each quart of juice, except currant juice. On account of the acidity of currants take a pint of sugar for each quart of juice.