Go Back
–+ servings
A pint jar of homemade grape juice from this grape juice canning recipe.

CANNING GRAPE JUICE (HOMEMADE GRAPE JUICE)

This easy grape juice canning recipe can be made in less than an hour with just grapes, sugar and water! Keep reading to learn how to make homemade grape juice!
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Processing time 10 minutes
Total Time 25 minutes
Course happy hour
Cuisine American
Servings 7 quarts
Calories 519 kcal

Equipment

  • water bath canner
  • 7 quart jars
  • 7 rings and lids

Ingredients
  

  • 3 pounds grapes such as concord
  • 3½ cups sugar adjust to taste

Instructions
 

  1. Remove all the grapes from the grape vines and discard of any grapes with blemishes or rotten spots.
  2. Place grapes in your favorite fruit cleaner and let soak. I also like to blanch the grapes in boiling water for 30 seconds. I think it makes them juicier!
  3. Wash the canning jars and lids in very hot soapy water or place jars in a large pot of boiling water.  You’ll want your clean jars to be warmed up for the next step! 
  4. Fill your canner with water to the quart sized water bath line, or so that the jars will be submerged by at least an inch once they are in the canner. 
  5. Set it on the stove and heat water to a boil over medium-high heat. 
  6. Put the funnel in the jar and pour ¼ cup sugar into each quart. 
  7. Fill each jar to the top with grapes and then top the jar off with boiling or very hot water.
  8. Leave ½-1 inch headspace at the top of the jar, wipe jar rims with a clean towel dipped in vinegar, add the lid and secure the screw bands finger tip tight. You don’t want to really crank them down, because air needs to be able to escape as it heats in the boiling water.
  9. Use the jar lifter to transfer the grape jars to the water bath canner. Watch out for steam! It can really burn you. The jars should be close, but not touching.  7 quart jars give me full canner loads and fit perfectly in my canner, and I’m guessing they will fit in yours, too.  Once the water has reached a full rolling boil, set a timer for 15 minutes. Once the jars are done processing, I shut off the burner and wait until the water stops spoiling before I remove the jars from the canner.
  10.  If I were canning a food like pickles that are prone to turning mushy, I would remove the jars immediately. But the grapes don’t mind! Set the jars on a few layers of tea towels and leave them undisturbed overnight. Let the hot juice cool slowly!
  11. The lids have probably not sealed yet, and over the next few hours you will probably start hearing soft little “ping” sounds as they seal.  Wait at least 12-24 hours before testing the seal and removing the rings. You need to make sure the jars of grape juice have came to room temperature. Give the glass jars a good shake once a day or so until they have a deep purple color. Label to jars and put them in your pantry for later!

Notes

TIPS AND TROUBLESHOOTING

  • Your processing time will vary based on your elevation. If you live above 1000ft elevation you will have to water bath can for an additional 5 minutes. If you live above 6000ft you will increase the canning time by 10 minutes. I can grape juice for 15 minutes and then let it sit in the canner for at least 5 minutes before removing the jars. You can let it sit longer, if you grapes so mushy that is okay! Pint, quart and half-gallon jars all have the same canning times. 
  • If the grape juice appears cloudy, that is totally normal. It is a result of the natural pectin that is in the grapes. Unlike homemade grape juice, store bought grape juice filters this pectin out to result in a clearer juice. 
  • If you do not leave enough headspace, you will take the risk of the grapes expanding during the canning process, resulting in a slight lifting of the lid. This will let your juices leak out into the water bath creating a syphoning.

SERVING SUGGESTIONS

When it comes time to serve your juice, you will have to use a fine mesh strainer to strain out any grapes and seeds that are in the beverage. 
This grape juice recipe will be more like a grape juice concentrate, so you will want to add water to it once it is strained. Taste test to see what amount of water is perfect for your palate. We like to add about 2 cups of water or carbonated water (pictured above). 
Serve this grape juice over ice for your next family breakfast. It will add a little bit of sweetness to the menu when you are serving your favorite egg sandwich or egg based casserole. 
If you are looking for a way to use it up before it goes bad, you can use it in a mixed drink or a mocktail. You can also use it to flavor your kombucha. 

STORAGE

You can store homemade canned grape juice for up to a year in your pantry shelf. It is recommended to store it in a cool dark place, out of direct sunlight. 
Once you open a jar of this delicious juice, make sure to store the juice in the refrigerator and drink within a week. 

Nutrition

Calories: 519kcalCarbohydrates: 135gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 5mgPotassium: 373mgFiber: 2gSugar: 130gVitamin A: 128IUVitamin C: 6mgCalcium: 20mgIron: 1mg
Tried this recipe?Share it with us @NinnescahHomestead