---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grapes - Whole
 Categories: Fruits, Canning
      Yield: 1 recipe
 
 
  Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
  an average of 9 pounds is needed per canner load of 9 pints. A lug
  weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an average
  of 2 pounds per quart.
  
  Quality: Choose unripe, tight-skinned, preferably green seedless grapes
  harvested 2 weeks before they reach optimum eating quality.
  
  Procedure: Stem, wash, and drain grapes. Prepare very light, or light
  syrup.
  
  Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and
  proceed as for raw pack.
  
  Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch
  headspace. Adjust lids and process according to the recommendations in
  Table 1.
  
  Table 1. Recommended process time for Grapes, whole in a boiling-water
  canner.
  
  Style of Pack: Hot.  Jar Size: Pints or Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                         1,001 - 3,000 ft: 15 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Pints.
  Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                         1,001 - 3,000 ft: 20 min.
                         3,001 - 6,000 ft: 20 min.
                           Above 6,000 ft: 25 min.
  
  Style of Pack: Raw.  Jar Size: Quarts.
  Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                         1,001 - 3,000 ft: 25 min.
                         3,001 - 6,000 ft: 30 min.
                           Above 6,000 ft: 35 min.
  
  =============================================================
  * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
  * Meal-Master format courtesy of Karen Mintzias
 
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