Wines and Syrups--unfermented Grape Juice
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
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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- To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them to simmer on range until grapes have become soft.
- Strain through a piece of cheese-cloth, being careful to press only the juice through, not the pulp of the grapes.
- Return the grape juice to the preserving kettle and add 3/4 of a pound of sugar.
- Allow the juice to just commence to boil, as cooking too long a time spoils the flavor of the juice.
- Bottle at once, while juice is hot.
- Bottles must be sterilized and air-tight if you expect grape juice to keep.
- Cover corks with sealing wax.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Kettle