Home › Canning and Preserving › Canned Grapes

Canned Grapes

6 quarts grapes 1 quart sugar 1/2 cup water Squeeze the pulp out of the skins; cook for five minutes; rub through a sieve fine enough to retain the seeds; return to the preserving kettle with the water and skins; bring slowly to the boiling point, removing the scum. Cook for fifteen minutes.