I have a few questions regarding canning grapes. A friend gave me about 8 lbs of ripe Concord grapes and a recipe for grape juice today. She cans the grapes whole (cold pack method) and then after 6 weeks opens the jar, strains the liquid and adds equal part water and enjoys the juice. I don't know if they eat the grapes or not, but would assume so. I was going to use NCHFP Hot Pack method for canning grapes whole. However, it does say to "Choose unripe, tight-skinned, preferable green seedless grapes..."
If the quality of the grapes after canning is not important to me, would ripe Concords be an acceptable substitution?
Do you think waiting 6 weeks b4 opening is critical for the full development of flavor?
And lastly, does anyone have an opinion as to whether or not it would be OK to puree the grapes, strain out seeds, and make fruit leather out of them after you've taken the juice off?
I guess I do have one more general canning question. When I read recipes posted here on this forum and a processing time for BWB is given, (say 10 minutes), it is understood that it is 10 minutes at sea level, is that correct?