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Several glass jars filled with dark purple jam are tightly sealed with metal lids and arranged in rows, with some empty or closed lids visible in the foreground.
Angi Schneider

Canning Mustang Grape Juice Recipe

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Mustang grapes are similar to muscadine grapes and fill the back roads of Texas every summer. They can be turned into delicious mustang grape jelly, juice, jam, and even pie filling. You can use this same process for any wild or domestic grapes. 
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Yield: 7 quart jars
Course: Preserving Food
Preservation Method: Canning
Ingredients Method Notes

Ingredients
  

  • 6 quarts Filtered Mustang Grape Juice you'll need about 25 pounds of grapes
  • 6 cups Sugar

Method
 

Prepare the juice
  1. Wash grapes and remove them from the stems.
  2. Place grapes in a saucepan, crush and add just enough boiling water to cover the the bottom of the pan to keep the grapes from sticking.
  3. Heat to simmering and simmer slowly until skin is soft, about 10 minutes. Gently mash the grapes to help them release the juice.
  4. Turn off the heat and let the grapes cool enough to handle.
  5. Strain through a damp jelly bag or double layers of cheesecloth. Refrigerate juice for 24 to 48 hours.
Prepare the equipment
  1. Wash the jars, lids, rings and canner in hot, soapy water. Fill the water bath canner about half way with water and put the jars in it to keep them warm. Set the lids and rings aside.
Canning the grape juice
  1. Without mixing, pour off the clear juice into a stockpot and discard the sediment.
  2. Add sugar to the grape juice and heat until sugar dissolves. Bring to a boil.
  3. Once the juice is boiling, remove it from the heat and fill the hot jars.
  4. Wipe the rims with a clean damp rag and put lids and rings on the jars.
  5. Put the filled jars back into the water bath canner and bring it to a boil and process for 10 minutes - adjusting for altitude if necessary (see notes below)
    The water should be 1 to 2-inches above the jars. If it's not, add more hot water to the canner.
  6. After they've processed for 10 minutes remove the jars from the canner and put them on a towel on the counter to cool.
  7. Let them completely cool then remove the lids and check the seals. If any didn't seal put them in the refrigerator to use first. Clean the sealed jars with a damp cloth. Label and store the jars in a cool, dark place.
    .

Notes

Adjusting for Altitude - Pints, Quarts and Half Gallons
0-1000 ft       10 minutes
1001-6000ft  15 minutes
over 6000 ft   20 minutes

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