How to Store Homemade Grape Juice
- 1). Fill a boiling-water canner with water.
- 2). Add the canning jars and bring the water to a boil.
- 3). Boil the jars for 10 minutes to sterilize and warm the glass.
- 4). Place the jar lids in a separate container of hot, but not boiling, water for 10 minutes.
- 5). Bring the homemade grape juice to a boil in a saucepan while the jars heat. Optionally, add 1/4 to 1/2 cup of sugar per quart of juice.
- 6). Lift the jars, carefully, from the boiling water with the jar tongs. Empty the water from the jars and place them upright on a soft towel.
- 7). Fill the boiling-water canner with more water so the jars will be covered with 2 inches of water when they are submerged. Bring the water in the canner back to a boil.
- 8). Pour the boiled grape juice into the warmed jars and place the lids on top. Leave 1/4 inch of space at the top of the jars for airspace.
- 9). Attach the screw-on lid rings and tighten to hold down the canning lids.
- 10
Place the jars of grape juice into the boiling-water canner. - 11
Process the jars for five minutes if you are at less than 1,000 feet in elevation. Leave the jars in the water for 10 minutes between 1,001 and 5,000 feet and 15 minutes for higher elevations. - 12
Lift the jars from the water with the tongs and place them on a dry towel. Cool the jars overnight. - 13
Remove the screw-on lid ring and press the center of the lid. If the lid popped or moved, transfer those jars to the refrigerator and use within one week because they did not properly seal. If the lid did not move or pop, screw the lid ring back on and store the jars in a cool location for up to one year.
