---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Grapes - Whole
  Categories: Fruits, Canning
       Yield: 1 recipe
  
  
   Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
   an average of 9 pounds is needed per canner load of 9 pints. A lug
   weighs 26 pounds and yields 12 to 14 quarts of whole grapes--an average
   of 2 pounds per quart.
   
   Quality: Choose unripe, tight-skinned, preferably green seedless grapes
   harvested 2 weeks before they reach optimum eating quality.
   
   Procedure: Stem, wash, and drain grapes. Prepare very light, or light
   syrup.
   
   Hot pack -- Blanch grapes in boiling water for 30 seconds. Drain, and
   proceed as for raw pack.
   
   Raw pack -- Fill jars with grapes and hot syrup, leaving 1-inch
   headspace. Adjust lids and process according to the recommendations in
   Table 1.
   
   Table 1. Recommended process time for Grapes, whole in a boiling-water
   canner.
   
   Style of Pack: Hot.  Jar Size: Pints or Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 10 min.
                          1,001 - 3,000 ft: 15 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Style of Pack: Raw.  Jar Size: Pints.
   Process Time at Altitudes of 0 - 1,000 ft: 15 min.
                          1,001 - 3,000 ft: 20 min.
                          3,001 - 6,000 ft: 20 min.
                            Above 6,000 ft: 25 min.
   
   Style of Pack: Raw.  Jar Size: Quarts.
   Process Time at Altitudes of 0 - 1,000 ft: 20 min.
                          1,001 - 3,000 ft: 25 min.
                          3,001 - 6,000 ft: 30 min.
                            Above 6,000 ft: 35 min.
   
   =============================================================
   * USDA Agriculture Information Bulletin No. 539 (rev. 1994)
   * Meal-Master format courtesy of Karen Mintzias
  
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