canning tips and tricks<\/a>.<\/p>\nStep 2: Prepare grape mixture<\/h3>\n
Clean your grapes and remove any stems. Fill the hot jars with grapes, leaving 1-1\/2 inch of space at the top. Pack tightly, but make sure not to crush any. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seeds equally among the jars.<\/p>\n
Editor’s Tip<\/em>: For the best result, make sure all the grapes you’re using are firm and unblemished.<\/p>\nStep 3: Create the liquid<\/h3>\n
Combine brown sugar, vinegar, water, wine and canning salt in a large saucepan. Bring to a boil. Cook for about 15 to 18 minutes, until the liquid is reduced to 3 cups.<\/p>\n
Step 4: Prepare for pickling<\/h3>\n
Carefully fill the jars with the hot liquid, leaving about 1\/2 inch of headspace. Remove air bubbles by stirring with a nonmetallic spatula or utensil. Add more hot liquid if necessary to reach 1\/2 inch of headspace. Clean the rims. Center the lids on the jars, and screw on bands until “fingertip tight,” or just when you start to feel resistance.<\/p>\n
Editor’s Tip<\/em>: Make sure not to screw the lids on too tightly, so oxygen can release if necessary.<\/p>\nStep 5: Can the grapes<\/h3>\n
Place jars into the canner. Ensure they’re completely submerged in the water. Bring to a boil. After 10 minutes, carefully remove from the canner and let the jars cool to room temperature. The grapes are ready to eat, but they’ll be even more flavorful if stored in the fridge overnight.<\/p>\n
Pickled Grapes Tips<\/h2>\nWhat are the canning times for high altitude?<\/h3>\n
The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.<\/p>\n
Can you make pickled grapes without a canner?<\/h3>\n
Yes! Let the covered grapes cool to room temperature, screw on the lids and refrigerate for at least 24 hours. They’ll last in the fridge for two to three months.<\/p>\n
<\/h2>\n","protected":false},"excerpt":{"rendered":"
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Fill the hot jars with grapes, leaving 1-1\/2 inch of space at the top. Pack tightly, but make sure not to crush any. Divide jalapenos, ginger, cinnamon, star anise, coriander seeds and mustard seeds equally among the jars. Editor's Tip: For the best result, make sure all the grapes you're using are firm and unblemished."},{"@type":"HowToStep","name":"Create the liquid","text":"Combine brown sugar, vinegar, water, wine and canning salt in a large saucepan. Bring to a boil. Cook for about 15 to 18 minutes, until the liquid is reduced to 3 cups."},{"@type":"HowToStep","name":"Prepare for pickling","text":"Carefully fill the jars with the hot liquid, leaving about 1\/2 inch of headspace. Remove air bubbles by stirring with a nonmetallic spatula or utensil. Add more hot liquid if necessary to reach 1\/2 inch of headspace. Clean the rims. Center the lids on the jars, and screw on bands until \"fingertip tight,\" or just when you start to feel resistance. Editor's Tip: Make sure not to screw the lids on too tightly, so oxygen can release if necessary."},{"@type":"HowToStep","name":"Can the grapes","text":"Place jars into the canner. Ensure they're completely submerged in the water. Bring to a boil. After 10 minutes, carefully remove from the canner and let the jars cool to room temperature. The grapes are ready to eat, but they'll be even more flavorful if stored in the fridge overnight."}],"recipeYield":"4 pints","author":[{"@type":"Person","name":"Kim Bussing"}],"nutrition":{"@type":"NutritionInformation","calories":" 32 calories","fatContent":"0 fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"7mg sodium","carbohydrateContent":"8g carbohydrate (7g sugars","fiberContent":"0 fiber)","proteinContent":"0 protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sally392"},"reviewBody":"These are fabulous, great taste, texture and fun to serve. I only used 2 jalapenos and substituted 1 tsp fennel seeds for the star anise (didn't have and couldn't find in the store...googled substitutes and fennel seed was suggested. 1\/4 tsp = 1 star anise). Definitely a repeat!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-10-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"patty2222"},"reviewBody":"I made these yesterday and they smelled wonderful ..... how long to they need to set before eating?? .....So I left them set a couple weeks and we opened and tried them at a family party yesterday...these are really good!!!! Everyone enjoyed, although a bit hesitant at first .... whenever grapes are on sale I will be making a few jars. Thanks for sharing!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KristineChayes"},"reviewBody":"These pickled grapes were excellent! I served them on my Easter appetizer table and my guests enjoyed them and were surprised the grapes weren't olives! The sweet pickling liquid was piquant and tasty, with a nice anise overtone. I will be making this again for future gatherings!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"maryannet"},"reviewBody":"Easy to follow directions with lots of tips. Glad that I found this recipe. I had grapes on hand. I like making pickles.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Guest1138"},"reviewBody":"Great recipe! Served grapes alongside meat & cheese tray. Our guests, to a person, thought they were delicious. The only change made was using two jalapenos instead of four. Will make again for sure.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"176630","romance_copy_dek":"No sour grapes here! 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