Grape Juice
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Digitised by Project Gutenberg, eBook #69812 (https://www.gutenberg.org/ebooks/69812). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
Method
- Wash and remove from stems ten pounds of grapes, put over to boil with two quarts of water.
- Let boil until seeds and pulp separate.
- Strain through cheese cloth bag, let it drain slowly, do not squeeze.
- Put juice back in kettle, let come to a boil, and add one and one fourth pounds of sugar;
- boil two or three minutes.
- Seal boiling hot.
- The secret of success in bottling grape juice is to have everything boiling hot, jars, juice, rubbers, and tops.
- The best way is to have jars in kettle of boiling water right on the stove and tops in boiling water, likewise, and fill right from kettle of boiling juice on the stove.
- Then if your cans are air-tight the juice will surely keep.