10.27.2006


Newly canned Concord grape juice. I was too lazy...I mean, tired... at eleven o'clock at night to peel and seed hundreds of grapes, so I just canned juice instead of making jam or pies. My mother is the crazy woman with nimble fingers. Let her peel and seed.

Spun by Abigail on Friday, October 27, 2006

6 comments :

Kathy said...

We have a grape spiral for our Victorio=Squeezo. Would that be used for juice?

10/27/2006 2:54 PM
Anonymous said...

She's probably using the same recipe as the Gaiges: put in the grapes, a cup of sugar, fil the rest of the way with water; can. Strain right before you drink. Even easier than the Squeezo. About the only thing the Squeezo would be helpful for would be the seeding of the grapes (for things other than juice, like jam and pies), but I've always found that it takes less time to strain it through a strainer than to set up/wash the Squeezo.

10/27/2006 3:12 PM
Michelle said...

That is the neatest pic, Abby. I might have to try my hand at that someday!

My dad uses the Squeezo to make grape jelly, although this past year he broke the sieve thingy by using a variety of grapes with bigger seeds. I think he needs the grape spiral! ;)

10/30/2006 8:37 PM
Abigail said...

Titi,
Righto. I planned to cook, mash, and strain the grapes for juice, but my late-night, drooping eyes favored the easy way out.

Michelle,
I wonder if I've got that attachment with the one my mom gave me? With grape jelly, the skins have to be removed and reserved still, though, and I just wasn't up to it this year. Maybe next year a sudden fit of industriousness will strike me with its glory. (One can hope, can't one?)

10/30/2006 9:40 PM
Rebecca said...

Wow! That is SO neat! I LOVE easy as pie things like that.

How long do you process it? How long must it cure?

10/31/2006 9:31 AM
Abigail said...

I used one half cup of sugar for every four cups of water (boiled for five minutes). Pour into jars (about 1 1/2 cups grapes per jar). Process for 15 minutes in boiling water bath. Let cure until....? Who knows. I'm going to leave them for six weeks, at least, but I don't know if the flavor will improve the longer they sit or not.

One can also make juice by cooking down the grapes, straining the juice, and refrigerating it overnight before straining it again and putting it in jars, but it was too much hassle for me at that point, even though it seems like that may result in a more flavorful juice if not cooked for too long.

11/02/2006 3:03 PM

Post a Comment

Subscribe to: Post Comments ( Atom )