Grape Juice
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 5 ingredients
Possible health benefits
General information, not medical advice.
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Grape
High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Concords or some of the dark purple grapes are the richest and most satisfactory for juice.
- Pick the grapes from the stems, wash and drain, put into a preserving kettle without water, cover and put on back of stove on an asbestos pad or a ring so they will heat slowly.
- When the skins are broken and the juice is free, bring just to the boiling point, put into jelly bags and drain without squeezing.
- To each quart of juice add from ½ to 1 cup of sugar.
- Very ripe grapes will require no sugar.
- Heat to boiling and can the same as fruit.
- Add more water to the pulp that is left in the jelly bag, reheat, strain, boil and put into large jars for a drink, or, rub the pulp through a colander, sweeten, heat and can for marmalade.
- To Bottle Juices--Nearly fill bottles, standing on cloth wrung out of cold water, with boiling juice, through hot funnel.
- Press clean cork into bottle, cut off even with the top of the bottle and cover immediately with sealing wax made by melting together resin and oil.
- Use only enough oil to make the resin soft enough to spread over the cork and around the edges of the bottle.
- If too soft, the wax will run off.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Sieve
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Colander
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Kettle