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Grape Juice to Can for Common Service, etc.
Prepare the grapes as for jelly, let the juice be boiling hot, and can it in the same way you do fruit. It is excellent for mince pies, better far than brandy or cider.
Remarks. —It can be better only in that it is richer in body and flavor than cider made from a poor quality of apples. If I was going to boil it I should be careful to skim off all the scum that would arise, which would remove all pulp ¦of the grapes, that would have a tendency, if left in the juice, to start a fermentation, although if kept air-tight and in a cool cellar I do not see how it can ferment. It will be purer and clearer, however, if the pulp is thus removed by skimming. Should it be too tart on opening for common purposes, a little sugar might be added to make it more palatable, and still it would be far more pure than much that is purchased for this purpose. Only 1 lb. of lump sugar to each gal. might be put in and dissolved by the heat to remove the scum, which would give it more spirit and also help to preserve it, bottling or canning, remember, while hot.
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