|Photo Credit: Melissa Binder|
This has been my specialty for years, and yet is one of the easiest things there is to can! My mother always made it with our own grapes on the farm, and I have fond memories of the smell of concord grapes in the fall, as well as drinking grape juice on special occasions; I feel connected to that era every time I can a batch. I used to can 50-70 quarts every other year so that I would have plenty to give as hostess gifts, etc. but in recent years I've scaled down to more reasonable amounts so that I have just enough on hand for my own use and for company (and so I don't OD on canning!). I wanted to use local grapes to stick with my local produce goals, but the PA grapes were in and over before I realized it. These grapes came from New York and were sweet as well as beautiful. I used 10 pounds of grapes which yielded 21 quarts of juice (three canner loads).