• Make the grape juice by combining washed grapes and a very small amount of water (just enough to keep the grapes from scorching) in a saucepan over low heat.
• Heat and simmer slowly until the skins are soft, and the juices are released.
• Gently mash the grapes with a potato masher and simmer over low heat for 15 minutes, stirring occasionally.
• Strain the pulp through a damp jelly bag, or a double layer of cheesecloth. Take the solids and either compost them or feed them to any animals you have (we give them to the chickens and they LOVE them!)
• Refrigerate grape juice for 24 to 48 hours to allow the sediment to settle to the bottom.
• Carefully drain the juice away from the sediment and store in an air-tight container in the fridge for 3-5 days.

Canning Grape Juice

• Add the drained juice (free of sediment) back into a pan and heat to 190F - you can add sugar at this point if you want, but we never do.
• Place hot juice into clean, hot canning jars leaving a 1/4 inch headspace. Clean rims and add 2-piece lids.
• Process jars in a water bath canner for 5 minutes at an altitude of less than 1,000 ft. Adjust processing time for your altitude according to the list below, if needed!