INGREDIENTS

INSTRUCTIONS

Quantity: An average of 14 pounds is needed per canner load of 7
quarts; an average of 9 pounds is needed per canner load of 9 pints.  A
lug weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an
average of 2 pounds per quart.  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  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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