Canned Grapes (No Sugar)

Ingredients

• 4 qts grapes

Method

1. 1

   Use only good, ripe grapes, separate pulp and skins.

2. 2

   Put the pulp over the fire with a very little water and boil slowly until the seeds separate.

3. 3

   Then rub through a sieve to remove the seeds, return the pulp to the preserving kettle containing the skins, and cook well together, stirring often to prevent scorching.

4. 4

   When the skins are tender, fill into jars and seal air tight.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 150. The excerpt below is the record exactly as published.

Canned Grapes (Xo Sugar) Use only good, ripe grapes, separate pulp and skins, throw- ing them in separate vessels. Put the pulp over the fire with a GRAPE AND PEAR PRESERVES 223^ very little water and boil slowlj^ until the seeds separate. Then rub through a sieve to remove the seeds, return the pulp to the preserving kettle containing the skins, and cook well together, stirring often to prevent scorching. When the skins- are tender, fill into jars and seal air tight. — [Miss E. K., Ind. Grape Preserves I Pick over ripe grapes, carefully discarding faulty ones, press out pulp, preserving skins or hulls. For every lb hulls allow 1 lb brown sugar. Put in preserving kettle and let stand over night, then put over the fire and cook until thick. This makes a very rich and "winey" preserve. It needs no flavoring. The pulp can be boiled with a very little water and then rubbed through a colander to remove the seeds^ and then boiled with an equal quantity of sugar for jam. — - [Mrs. G. W. C, Tex. Grape Preserves 11 Use only good, ripe grapes, wash and drain, separate the pulps and skins and throw them in separate vessels. Cook the skins with barely enough water to cover and cook the pulp in another kettle in its own juice until the seeds separate, then rub through a colander and add the strained pulp to the skins, which should have boiled nearly dry by that time. Measure and allow an equal measure of sugar. After the pulp has been added to the skins, let this mixture cook 20 minutes, stirring often, then add i/4 of the sugar and boil 5 minutes, add another % of the sugar, again boil 5 minutes, and proceed this way until the sugar is all used and the skins are soft. — [L. A. S., Me. Spiced Grapes Separate the pulps and skins of 4 qts grapes

Cook this with the app: pantry check, scaling, and the assistant.