Canning Grapes

My family likes grapes (especially if I wash them and place out to eat). Many times we don't seem to eat the grapes fast enough before they begin to wither. One of my local groceries had grapes on sale the other week for 99 cents a pound. A fun canning recipe had come across one of my social media feeds for how to can grapes.

I have never canned grapes, but have used them to make jelly ( the actual grapes fresh, not canned). A canning grape adventure was on the plan. I decided to hot pack the grapes so they were blanched. A very light syrup was made. One of the reasons I like to can our own fruit is that I can control the sugar content.

You know it is serious when I have all 4 burners going at the same time. In the back was the water bath canner and a small pot heating the lids to loosen the rubber seal. In the front was the light syrup and the boiling water for blanching.

It is actually one of the easiest things I believe I have ever canned. After blanching the grapes I placed them in sterilized jars and filled with the syrup. 15 minutes later and they were leaving the canner.

I used 1/2 pint jelly jars to can the grapes. The yield for about 2 pounds of grapes was 13 half pint jars. After a few days I opened a jar and they tasted fine. Not exactly like the grapes you find in canned fruit cocktail, probably even better. They are not too sweet and still a little firm, not mushy at all.