by Jen on September 4, 2011
I’ve never canned anything before, so when we decided to make grape jelly I really had no idea what to expect. Luckily Matt had some experience with canning things and I am grateful that he took the lead on this project.
My youngest and I picked grapes on Friday morning and ended up with a bucket full, approximately 10 lbs worth.
Our first step in the conversion to jelly was to pull the grapes off the stems.
Next, the grapes got rinsed and dumped into a stock pot.
Then, they got cooked and mashed and cooked and mashed.
And more cooking and mashing.
Then into the strainer to separate the juice from the pulp.
We ended up with just a little over 10 cups of grape juice after squeezing out every bit of juice we could.
We prepped our pint jars by filling them with hot water to keep them from breaking when we poured in the hot jelly.
Next, we mixed the fruit pectin and sugar with our grape juice and ended up with this fantastic tasting, though still slightly runny jelly.
We filled our jars and wiped them clean.
Then we added the tops and proceeded on to their hot water baths.
The final tally of useable jelly was 11 full pints with a bit leftover.
For my first canning adventure it was fun to see how it worked and especially fun when the end result looked & smelled & tasted like what we were hoping for. It was also good to make use of the fantastic crop of grapes we have. It wasn’t as hard as I thought, but I could see that it was definitely easier with Matt and me working together.
Have you done much canning this year? What do you like to “put up for the winter”?