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  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

Ingredients 4 ingredients

  1. 2 quarts water
  2. 1 cup sugar
  3. 20 pounds grapes
  4. Beer
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Grape High in riboflavin · High in manganese

    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.

Method

  1. Wash and stem 20 pounds grapes, put in kettle and mash with a wooden potato masher.
  2. Cook until the pulp is freed from the seeds;
  3. drain over night;
  4. next morning strain again and bring to boil.
  5. Have bottles ready in a pan of hot water, fill and seal at once.
  6. (Use sterilized beer bottles with patent stoppers, or Mason jars.) When serving, dilute with cold water;
  7. sweeten if desired.
  8. Add 2 quarts water to the pulp left in jelly bag;
  9. press thoroughly and let liquid settle.
  10. Pour off, add 1 cup sugar to each quart of liquid, boil up once, bottle and seal.
  11. 778.
  12. Grape Juice (2)

Plating

Cookware for this recipe

  • Saucepan
  • Sieve
  • Colander
  • Kettle