Utilize two steamers… everything goes sooo much faster, over working with just one!
I’ve got an old enamel juicer-steamer, which I found in a thrift shop (for just $3.00) a few years back, but I love the beautiful Stainless-Steel Juicer Steamer my dear friend and good neighbor lets me borrow.
The directions work for Concord and other varieties as they do for my yummy “pink” grape juice.
Bottled Grape Juice
by Sharon Anne
Juicing: Layer at least 4 quarts of clean, ripe grape clumps into the perforated steaming basket(s). Cover and set over the bottom water pan(s) filled about 2 inches of the top; bring to a rapid boil. Steam for 1 to 1 1/2 hours or until the grapes start to look worn-out and faded.
Jars: Have clean, hot sterilized canning jars ready (by holding them in boiling water or a 200°F oven) until you’re ready to fill them. Extract the juice through the rubber tube of the extractor (into a large 2-quart pitcher, set upon a bar-stool) for easier pouring into HOT jars.
Sugar: Add, if desired, but I don’t; I find that the “pink” grape juice is sweet enough on it’s own, without adding extra sugar (certainly a great health benefit).
Note: Concord grapes are not nearly as sweet as the “pink” juice from my Thompson seedless. My other friend bottles “purple” Concord juice, and then we often swap jars. The varieties of grapes do vary in flavor slightly. They’re wonderful separate (mixed together). They make delicious sweet jelly flavors.
Processing: Cap jars immediately with sterilized lids and process in a hot-water bath canner for 30 minutes (both quarts and pints).
Makes: 8 to 12 cups, depending on the juiciness of the grapes. (Generally, you may get 2-3 cups of juice from 1 quart of fresh grapes.)
Now several years back, I had this incredibly HUGE bumper crop of my sweet grapes. Fortunate, I have many neighbors that do not can anymore, so they were more than generous enough to GIFT me boxes and BOXES of quart jars. All I was put out the word on FaceBook that I was in need, and so many came through!