Unfermented Grape Juice
From Aunt Daisy's Cookery Book 1953 (1953).
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A historical recipe
Aunt Daisy's Cookery Book 1953, by Aunt Daisy (Maud Basham) (1953).
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Ingredients 1 ingredient
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
Chef Wood
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- Pick berries off stalks, put in pan with 1 cup water to keep from burning.
- Bring to scalding point till grapes mash up well.
- Strain twice through muslin to make clear.
- Bring to boiling heat, and have bottles and corks hot.
- Pour boiling juice into bottles, cork tightly, press corks in flat.
- Dip tops in hot wax to seal thoroughly.
Plating
Cookware for this recipe
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Saucepan
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Sieve