Today was officially grape day at our house. My friend Annette Smith and I decided to make grape jelly and grape juice to enjoy all winter long. Above is the big canning pot, it holds about 7 quart jars to boil away and seal the lids on for long preservation.
Here is a picture of some of the 50 jars of jelly we made. From what we tasted, we can hardly wait to spread it on some hot whole wheat toast! Or as Brandon and Andrew like to do, eat it right from the jar with spoons!
Adin, Annette's oldest son, washed all of these jars and lined them up for us on the island. As you can see Thinh in the background, he helped by staying out of the way on the computer!
Oh wait, I forgot, he and Andrew helped to de-stem all 51 pounds of New York Concord Grapes.
After de-stemming and washing the grapes, we boiled them until nice and mushy.
Next, we put them through this food strainer to get all the pulp and juice in one bowl and the seeds into another bowl. It worked pretty good. The next step is to add the sugar, lots!, and boil again for a few minutes, then ladle into the jars and seal.
We worked on the juice after the jelly was all jarred up. We canned 37 quarts of grape juice with the whole grape inside with some sugar. The hardest part of this process is waiting for the canning pot to boil and then boil for 20 minutes, 7 at a time. These jars have to sit for about 6 weeks so insure best flavor. Thanks to Annette's mom, Marlene, for stopping in to give us some pointers and bring us more jars and sugar! We are excited to give the juice a try. What a fun day!
Today was officially grape day at our house. My friend Annette Smith and I decided to make grape jelly and grape juice to enjoy all winter long. Above is the big canning pot, it holds about 7 quart jars to boil away and seal the lids on for long preservation. 
Here is a picture of some of the 50 jars of jelly we made. From what we tasted, we can hardly wait to spread it on some hot whole wheat toast! Or as Brandon and Andrew like to do, eat it right from the jar with spoons! 
Adin, Annette's oldest son, washed all of these jars and lined them up for us on the island. As you can see Thinh in the background, he helped by staying out of the way on the computer!
Oh wait, I forgot, he and Andrew helped to de-stem all 51 pounds of New York Concord Grapes. 
After de-stemming and washing the grapes, we boiled them until nice and mushy. 
Next, we put them through this food strainer to get all the pulp and juice in one bowl and the seeds into another bowl. It worked pretty good. The next step is to add the sugar, lots!, and boil again for a few minutes, then ladle into the jars and seal. 
We worked on the juice after the jelly was all jarred up. We canned 37 quarts of grape juice with the whole grape inside with some sugar. The hardest part of this process is waiting for the canning pot to boil and then boil for 20 minutes, 7 at a time. These jars have to sit for about 6 weeks so insure best flavor. Thanks to Annette's mom, Marlene, for stopping in to give us some pointers and bring us more jars and sugar! We are excited to give the juice a try. What a fun day!
1 comment:
Have you ever thought about making a blog for these great ideas. You could have the post link to different sites and get paid. Think about it. Your great with baking.
See you around.
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