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Grapes Sealed with Wax

Have ready hot sealing wax and in it dip the cut ends of each bunch-stem. Remove all imperfect grapes and place bunch in a bag of thin paper or a sheet of some soft paper, gathering it up at the corners and tying around the stem snugly, fastening to the latter a string by which it may be hung till needed. Keep fruit if possible in a cool, dry, dark place.

BOTTLED GRAPES (Country Life in America) French vine growers, according to Country Life in America, preserve grapes by leaving five or six inches of stem II2 when cutting the bunches. These stems are inserted in large-mouthed bottles of water, the grapes themselves hanging outside, and the bottles are placed in racks in cellars where there is a uniform low temperature.

UNFERMENTED GRAPE JUICE No. I Heat the thoroughly ripe grapes slowly-in a doubleboiler or crock-on the back of the stove or in a slow oven. When the skins are tender strain through cheese cloth bag without squeezing. When juice has been replaced on stove and is at boiling point, add half as much sugar as juice Let dissolve perfectly then seal while hot.

UNFERMENTED GRAPE JUICE No. 2 Wash, crush, and heat the fruit, simmering for thirty minutes. Crush again, strain, and squeeze hard through a bag. Replace juice on stove, let boil and skim, then add one-fourth pint of sugar to each pint of juice, letting dissolve and boiling about six minutes. Fill heated bottles and seal at once.

UNFERMENTED GRAPE JUICE No. 3 (Without Sugar) Mash, boil, and press grapes. Have bottles ready on a false wooden bottom in a large boiler. Fill bottles with the cooled juice, pour cold water in the boiler up to the necks of the bottles, let the whole heat, and boil for ten minutes. As the juice may evaporate the bottles should be filled up from one special bottle. Cork and seal while hot.

UNFERMENTED GRAPE JUICE No. 4 (Without Sugar) A second method of preserving the juice without sugar is to mash the fresh grapes before heating them. Strain off the juice, then heat to boiling point as above.

FRUITS PRESERVED IN GRAPE JUICE (Miss Parloa) No sugar is needed when fruits are put up in grape juice. Heat grape juice till reduced one-third (six quarts reduced to four quarts), then place in it the prepared fruit (as for other preserves). Have it well covered with juice and slowly boil till the fruit is translucent and tender, when place at once in heated jars and seal.