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Three mason jars filled with dark brown liquid, possibly homemade grape juice, are lined up on a green and white checkered surface. The gold lids and “CANADIAN MASON” embossed on the glass hint at learning how to make and can grape juice at home.
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How to Make and Can Grape Juice Using a Steam Juicer

This simple steam juicer method makes it easy to turn fresh grapes into clear, flavorful grape juice that’s perfect for canning and storing in the pantry. It’s mostly hands-off, requires no pressing or straining, and works beautifully for large batches.
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Prep Time:20 minutes
Cook Time:1 hour
Canning Time:15 minutes
Course: Canning, Drinks
Cuisine: American, farmhouse
Keyword: canning grape juice, grape juice for canning, homemade grape juice, how to make grape juice, steam juicer grape juice
Servings: 4 quarts

Equipment

Ingredients

  • 10 lbs grapes
  • Sugar (optional) about 2 tablespoons per jar if needed

Instructions

  1. Prepare the steam juicer: Fill the bottom pot of the steam juicer with water, stopping just below the rim so it doesn’t boil dry. Place it on the stovetop and assemble the remaining layers of the juicer on top.
  2. Wash and load the grapes: Wash the grapes thoroughly and remove any shriveled, rotten, or underripe grapes. Grapes can remain on the stems unless you plan to reuse the pulp later. Add the grapes to the top basket, spreading them out evenly without packing them down. Cover with the lid.
  3. Juice the grapes: Turn the heat to just above medium and once steaming begins, set a timer for one hour. During this time, the steam will gently extract the juice and collect it in the center kettle.
  4. Prepare jars while juicing: Wash jars and keep them hot until ready to fill. This can be done by running them through the dishwasher or placing them in the water bath canner with hot water. Jars should be clean and warm to prevent cracking.
  5. Drain the juice: Place a small table or surface lower than the stovetop in front of the juicer. Set hot jars on the table. Carefully remove the lid, place the hose into a jar, and release the clamp to allow the hot juice to flow into the jar.
  6. Sweeten if needed: Taste the juice while it’s hot. If desired, add sugar directly to the jar, about 2 tablespoons per jar. Stir until fully dissolved.
  7. Fill and seal jars: Leave ¼ inch headspace. Wipe jar rims clean, place lids on, and screw bands on fingertip-tight.
  8. Process the jars: Place jars in a water bath canner, ensuring they are covered by at least one inch of water. Bring to a full boil and process both pint and quart jars for 15 minutes.
  9. Cool and store: Turn off heat, remove the canner lid, and let jars rest for 5 minutes before removing. Cool undisturbed for 12 hours. Check seals, remove bands, and store in a cool, dark place.

Notes

  • Sugar is optional and added only for taste.
  • Sediment is normal and will settle at the bottom during storage.
  • Properly sealed jars are best used within one year.
  • Leftover grape pulp can be used for grape butter, jam, or fruit leather.