Grapes - as much as you want!
Pick the grapes, wash them and pull them off the stem discarding any dead leaves, bugs, dried gapes, etc.
Use a juice steamer and just follow the directions on your steamer. Then measure six cups of juice per one freezer bag (which is enough for one batch of grape jelly or a nice pitcher of fresh grape juice.
Freeze (Lay the bags flat on a cookie sheet freeze and when frozen remove the cookie sheet so they stack nice in the freezer) and use when ready.
If you don't have a juicer prepare as stated above then throw all the grapes into a big stainless steel or enamel cast iron pot and add about one inch of water. Let simmer on a low setting until all the grapes have cooked down and you are left with just the pulp and skins.
Could take an hour or two depending how many grapes you have in the pot.
Use a large colander and line with 4 layers of cheese cloth (run cheese cloth under water first squeeze out then line the colander) set the colander over a very large bowl or big pot and then pour all the grapes and juice onto the cheese cloth and let drain until morning.
With the left over bits I grab the four corners of the cheese cloth bring together and either add to your compost pile, feed to the pheasant , chickens and quail or dump in the garbage.
Then measure six cups of juice per one freezer bag (which is enough for one batch of grape jelly or a nice pitcher of fresh grape juice and freeze (I lay the bags flat on a cookie sheet freeze and when frozen remove the cookie sheet so they stack nice in the freezer). Use when ready.
*If you find there is some sediment in the juice (there is nothing wrong with it and it is good for you) but if you want a really clear jelly just put it in a very fine mesh sieve over the pot and it will remove it.
I also grew a Marquette grape which is for a red wine that I am looking forward to turning into a chutney to serve with stuffed grape leaves with goat cheese, so keep an eye out for that coming up.
Enjoy and have fun!
© High Prairie Life 2017