Proportions. Five pounds of blue or red grapes; one pound of sugar; one quart of water.
Method. Mash the grapes in preserving kettle and add the water, then boil until grapes are tender. Strain through jelly bag as directed for jelly, place the juice back in clean kettle, and when hot add sugar and boil ten minutes. Then seal in fruit jars as directed for canning fruit. This is the safest way to keep juice sweet, although some cooks bottle the juice in sterilized bottles and cork, then seal with paraffin, everything used being kept sterile and hot.
Method. Use the same proportions of fruit and water, mash the fruit thoroughly, and drain without boiling. Add sugar, if desired, place in sterilized fruit jars, and proceed as directed in Method No. 2 for canning (p. 7). Cook juice at least twenty minutes
The following paragraphs on the home manufacture and value of grape juice and the directions for some of the palatable and wholesome desserts which may be made from it, are based on information furnished by the Government.
Government Method. Use only clean, sound, well-ripened but not over-ripe grapes. If an ordinary cider mill is at hand, it may be used for crushing and pressing, or the grapes may be crushed and pressed with the hands.
If a light-colored juice is desired, put the crushed grapes in a cleanly washed cloth sack and tie up. Then either hang up securely and twist it or let two persons take hold, one on each end of the sack, and twist until the greater part of the juice is expressed. Then gradually heat the juice in a double boiler or a large stone jar in a pan of hot water, so that the juice does not come in direct contact with the fire, at a temperature of 180° F. to 200° F. ; never above 200° F. It is best to use a thermometer, but if there be none at hand heat the juice until it steams, but do not allow it to boil. Put it in a glass or enameled vessel to settle for twenty-four hours; carefully drain the juice from the sediment, and run it through several thicknesses of clean flannel, or a conic filter made from woolen cloth or felt may be used. This filter is fixed to a hoop of iron, which can be suspended wherever necessary. After this fill into clean bottles. Do not fill entirely, but leave room for the liquid to expand when again heated. Fit a thin board over the bottom of an ordinary wash boiler, set the filled bottles (ordinary glass fruit jars are just as good) in it, fill it with water around the bottles to within about an inch of the tops, and gradually heat until it is about to simmer. Then take the bottles out and cork or seal immediately. It is a good idea to take the further precaution of sealing the corks over with sealing wax or paraffin to prevent mold germs from entering through the corks. Should it be desired to make a red juice, heat the crushed grapes to not above 200° F., strain through a clean cloth or drip bag (no pressure should be used), set away to cool and settle, and proceed the same as with light colored juice. Many people reheat and seal at once, merely setting the vessels away in a cool place in an upright position where they will be undisturbed. The juice is thus allowed to settle, and when wanted for use the clear juice is simply taken off the sediment.
Unfermented grape juice properly made and bottled will keep indefinitely, if it is not exposed to the atmosphere or mold germs; but when a bottle is once opened it should, like canned goods, be used as soon as possible, to keep it from spoiling.