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Homemade Canned Grapes

Capture the taste of summer by canning ripe grapes at home. This surprisingly easy recipe results in jars of sweet, tender grapes perfect for snacking, desserts, or winter meals.
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Course: Canning, Preservation
Ingredients Equipment Method Notes

Ingredients
  

  • 9 pounds seedless green grapes firm, ripe; red or black seedless can also be used
  • 3/4 cup sugar
  • 6 1/2 cups water

Equipment

  • Large canning pot or stock pot
  • Jars
  • Lids and screw bands
  • Saucepan
  • Jar lifter
  • Non-metallic tool (plastic knife or bubble remover)
  • Clean, damp cloth
  • Towel-covered surface

Method
 

  1. Step 1: Get Your Jars Ready: Wash jars thoroughly in hot, soapy water or run them through the dishwasher. Check rims for nicks or cracks.
  2. Step 2: Prep Lids and Rings: Wash lids and screw bands in hot, soapy water. Keep lids warm.
  3. Step 3: Heat Those Jars: Place clean jars in a large canning pot or stock pot. Fill pot with water, covering jars by at least 1–2 inches. Heat on high to keep jars hot.
  4. Step 4: Whip Up the Syrup: In a saucepan, combine 6 1/2 cups water and 3/4 cup sugar. Bring to a boil, stirring until sugar dissolves. Keep syrup hot.
  5. Step 5: Prep the Grapes: Remove all stems from grapes and wash well under cool water. Drain.
  6. Step 6: Pack the Grapes: Choose Raw Pack (pack raw grapes tightly into hot jars) or Hot Pack (briefly dip grapes in boiling water for 30 seconds, then pack snugly into hot jars). Hot pack is recommended to minimize floating.
  7. Step 7: Fill 'em Up: Fill each hot jar with packed grapes, leaving about 1/2-inch headspace at the top.
  8. Step 8: Add the Syrup: Carefully pour the hot syrup over the grapes in each jar, maintaining the 1/2-inch headspace.
  9. Step 9: Release Air Bubbles: Use a non-metallic tool to gently run around the inside edge of the jar to release trapped air bubbles. Add more hot syrup if needed to restore headspace.
  10. Step 10: Clean the Rims: Use a clean, damp cloth to wipe the rims of each jar.
  11. Step 11: Cap the Jars: Place a warm lid centered on each clean jar rim. Screw bands on finger tight (until resistance, then a tiny bit more).
  12. Step 12: Process the Jars: Use a jar lifter to lower filled jars into the canning pot with hot water. Water must cover jars by at least 1 inch. Cover the pot.
  13. Step 13: Set the Timer: Bring the water to a full rolling boil. Start the timer once boiling begins. Process for 10 minutes (0–1,000 feet), 15 minutes (1,001–6,000 feet), or 20 minutes (Above 6,000 feet). Maintain boil throughout processing.
  14. Step 14: Cool Down: Turn off heat. Carefully remove jars and place on a towel-covered surface, leaving space between jars. Cool undisturbed for 24 hours.
  15. Step 15: Check the Seals: After 24 hours, press the center of each lid. If concave and doesn't flex, it's sealed. If it flexes, it didn't seal.
  16. Step 16: Store Them Away: Refrigerate unsealed jars for use within a week or two. For sealed jars, remove screw bands, wash jars, and store in a cool, dark, dry pantry. Remove screw bands for long-term storage.

Notes

Use fresh, firm grapes, avoiding mushy or bruised ones. Do not skip heating jars before filling. Altitude adjustments are required for safety. Maintain 1/2-inch headspace and remove air bubbles. Do NOT retighten bands after processing. Allow 24 hours for cooling before checking seals.
Substitute red or black seedless grapes. Add cinnamon stick, cloves, or star anise to syrup for spiced grapes. Canned grapes are great for snacking, desserts, fruit salad, or served warm over ice cream.
Store properly canned grapes (with screw bands removed) in a cool, dark, dry pantry for at least one year. Always check the seal before opening.