If you are new to canning or just like a simple canning recipe, this post is for you! I can green grapes whenever my grocery store has a sale on them ($.99/lb or cheaper), which is a great way to stock up on fruit and preserve it for future use. When I tell people I can green grapes, I almost always get funny looks from them followed by questions. “Why green grapes? What do they taste like?” The taste and texture is very similar to green grapes found in canned fruit cocktail. The grapes lose their “crunch” texture and soften during processing, but they have a nice mild, sweet flavor. My mom canned green grapes when I was a kid, so it’s always been a normal thing to me. She would also put the canned grapes into popsicle molds and top them off with the syrup to make popsicles. They were quite good!
If you want to try this recipe but don’t already have canning equipment, you’ll need to purchase (or borrow) a hot water bath canner with a rack in it. You’ll also need a jar grabber tool, and a canning funnel is quite helpful, too. I use a large ladle for putting the syrup into the jars, and those are easy to come by. If you don’t have canning jars, lids, and bands, check local stores for sales and pick some up when they are a good price (depending on the area you live, prices vary). I’ve also had great luck finding jars at second hand stores — just be sure to check for chips and cracks.
If you are looking for a good food preserving guide, I recommend the Ball Blue Book. I was given one as a wedding gift and have used it for nearly 20 years now. I use it EVERY canning season. The book includes instructions on hot water bath canning, pressure canning, freezing, dehydrating, and recipes.
Canned Green Grapes (makes 1 canner load, which is about 7 quarts)
9-10 pounds green grapes
10 1/2 cups water
4 1/2 cups sugar
- Fill your canner about 2/3 full and start heating it on the stove. While it’s heating, wash and de-stem your grapes and pack them into jars (about 1 inch from the top).
- In a large saucepan, make a light syrup by combining the water and sugar, and heat until it lightly simmers.
- When the canner is at a light rolling boil, ladle the hot syrup into the jars, leaving 1/2 inch head space (fill to 1/2 inch from top of jar). Put lids and bands on the jars — be sure not to over-tighten the bands.
- Place the jars in the canner rack (which should already be in the lifted position in the canner), then CAREFULLY lower the rack down into the canner. Make sure all the jars are completely submersed.
- Bring the canner back to a gentle boil and then set a timer for 20 minutes for processing time.
- After the jars have processed, carefully remove them and place on towels or newspapers (jars sometimes seep a little) in a draft-free area. After the jars have cooled, check the seals. If the dimple on the lid pops back and forth, the jar didn’t seal and you’ll need to eat that food right away or refrigerate it and eat within a week. For the sealed jars, remove the bands and rinse/wipe the jars to remove any sticky residue. Wash and dry bands to prevent rusting.
If you have any questions about this recipe, please feel free to send me an email or comment below. Also, if you have a favorite canning recipe, please share! 🙂