Here are the directions I use.
I USED to use the open kettle method of bottling grape juice. Open kettle means that you put the hot product in a hot jar, put a lid and ring on the jar, and call it 'done'.
Not done! "True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf."
I process everything properly after learning more about botulism. I met a woman last week who is a nurse. When she lived in Idaho she took care of 3 members of a family that died from botulism from eating home canned food.
|I rinse the grapes and make sure there are no spiders and no grapes with mold on them. Then put them in the steam juicer.|
|I add lids and rings and let the jars sit in the hot water until I have gotten all the juice from one juicer load of grapes.|
It's important to keep the juice hot since the processing time includes the juice beginning at a higher temperature.
I usually get about 5 quarts of juice from one juicer load of grapes.