This video is about harvesting Concord grapes and then making them into delicious homemade grape jam, the old-fashioned way! This was the first harvest of our Concord grapes which we planted about 5 years ago. Tom's grandparents were always known to grow this variety of grapes, so we are carrying on this family tradition. The 2020 growing season is awesome and we have definitely been blessed by the harvest.
When determining how much sugar to add, we prefer to add half the amount of sugar than that of grape purée. Example: 20 cups of grape purée to 10 cups of sugar.
Our canning process meets modern recommended methods. Check out this website, [ Ссылка ] for more information.
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Altitude Adjustments for Water Bath Canning:
1,001 to 3,000 feet, increase processing time by 5 minutes.
3,001 to 6,000 feet, increase processing time by 10 minutes.
6,001 to 8,000 feet, increase processing time by 15 minutes.
8,001 to 10,000 feet, increase processing time by 20 minutes.
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
FAQ: What happens if you don't sterilize canning jars before canning?
Sterilization of canning jars is not required for safe food preservation if the food item is processed for at least 10 minutes in a water bath or pressure canner. Any harmful microorganisms will be destroyed during the canning process (National Center for Home Food Preservation).
It is important to start with clean canning jars. Wash jars in hot soapy water, rinsing well leaving to air dry on a towel. You may also use a dishwasher to wash the jars. Inspect each jar before filling, looking for any cracks or chips to the rim, body, or bottom.
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