Easy Canned Grape Juice (Whole Grapes Method)
A simple, old-fashioned way to can grape juice using whole grapes, sugar, and hot water. No steam juicer needed, just an easy, beginner-friendly method for stocking your pantry with homemade grape juice.
Equipment
- Mason jars with lids and rings
- Jar funnel
- Bubble remover or chopstick
Ingredients
Quart Jars
- 1½ cups grapes
- ½ cup sugar
- hot water enough to fill jar leaving 1 inch headspace
Pint Jars
- ½ cup grapes
- ¼ cup sugar
- hot water enough to fill jar leaving 1 inch headspace
Instructions
- Prepare the grapes: Wash grapes thoroughly and remove from stems. Leave grapes whole.
- Fill the jars: Add grapes to each hot jar using the measurements above.
- Add sugar: Pour sugar directly over the grapes in each jar.
- Add hot water: Fill jars with hot (not boiling) water, leaving 1 inch of headspace. Remove air bubbles and adjust headspace if needed.
- Seal jars: Wipe rims clean, place lids on, and screw bands on fingertip tight.
- Process: Place jars in a boiling water bath canner, ensuring jars are covered by at least 1 inch of water. Process pints for 15 minutes and quarts for 20 minutes (adjust for altitude if needed).
- Cool and store: Remove jars and let cool undisturbed for 12–24 hours. Check seals, label, and store in a cool, dark place.
Notes
- Let jars sit 2–4 weeks before opening for best flavor and clarity.
- Strain grapes after opening, not before storing.
- Cloudiness and floating grapes are normal and will settle over time.
- Properly sealed jars will keep 12–18 months in a cool, dark pantry.
- Refrigerate after opening and use within 7–10 days.