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Canning Grape Juice


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Grape Juice

Quantity: An average of 24 1/2 pounds is needed per canner load of 7 quarts; an average of 16 pounds per canner load of 9 pints. A lug weighs 26 pounds and yields 7 to 9 quarts of juice - an average of 3 1/2 pounds per quart.

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Quality: Select sweet, well-colored, firm, mature fruit of ideal quality for eating fresh or cooking.

Procedure:

  • Wash and stem grapes.
  • Place grapes in a saucepan and add boiling water to cover grapes.
  • Heat and simmer slowly until skin is soft. Strain through a damp jelly bag or double layers of cheesecloth.
  • Refrigerate juice for 24 to 48 hours.
  • Without mixing, carefully pour off clear liquid and save; discard sediment. If desired, strain through a paper coffee filter for a clearer juice.
  • Add juice to a saucepan and sweeten to taste.
  • Heat and stir until sugar is dissolved. Continue heating with occasional stirring until juice begins to boil.
  • Fill into jars immediately, leaving 1/4 inch headspace. For information about presterilizing jars see "Sterilization of Empty Jars". Adjust lids and process according to the recommendations in Table 1.

Table 1. Recommended process time for Grape Juice in a boiling-water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Pints or Quarts
5 min
10 15
Half-Gallons 10min 15 20



Canning Fruits and Fruit Products

  • Apple Juice
  • Apple Butter
  • Apple Butter, Reduced Sugar
  • Apples-Sliced
  • Applesauce
  • Apple Rings-Spiced
  • Apricots-Halved or Sliced
  • Berries-Whole
  • Berry Syrup
  • Cherries-Whole
  • Cherry (Sweet) Topping
  • Crabapples-Spiced
  • Crabapples-Spiced II
  • Cranberries
  • Cranberry Sauce
  • Figs
  • Fruit Purees
  • Grape Juice
  • Grapes Whole
  • Grapefruit and Orange Sections
  • Lemon Curd, Canned
  • Mango Sauce
  • Mangoes, Green
  • Mayhaw Juice
  • Mayhaw Syrup
  • Mixed Fruit Cocktail
  • Nectarines-Halved or Sliced
  • Papaya
  • Peaches-Halved or Sliced
  • Peach Fruit Topping
  • Pears, Asian
  • Pears-Halved
  • Pie Fillings
  • Pineapple
  • Plums-Halved or Whole
  • Rhubarb-Stewed
  • Zucchini-Pineapple
  • These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.