Help canning grape pie filling
I'm new to canning (and to this forum!) - I've made and put up a few batches of jam so far this summer. Concord grapes are coming in here in Seattle, and I'd like to try canning my grape pie filling. The recipe calls for grapes, sugar, lemon juice, salt, and... flour. I know that the flour won't work for canning purposes, but I don't know if I should try to substitute ClearJel (once I get my hands on it). Any ideas? And are grapes acidic enough to can in a water bath, anyway?