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| I have about 30 pounds of Concord grapes. I had no idea these vines produced so much. These are an old variety, planted in about 1930 when this farmhouse was built, so they have seeds. Please give me ideas besides jelly. Deborah |
Follow-Up Postings:
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- Posted by balloonflower CO 5b (My Page) on Mon, Aug 25, 14 at 21:29
| I am so jealous! I've been trying to find some here for jelly, but no great luck. |
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| Grape juice |
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| I can grape juice. Have you looked at the price of juice lately? |
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| I had not thought of grape juice. In quarts? Concentrated? There's a recipe in Fancy Pantry, I think, for grape ketchup. Has anyone tried it? Deborah |
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| I looked in my old Farm Journal canning book. They suggested freezing or canning the puree to use later in sorbets, grape pie (that sounded delicious), and grape cobbler. Grape butter sounded good, too. Jack Keller has some wine recipes on his site. Everything else I found was jelly, jam or juice. |
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| Last time I had a glut of Concord grapes, I cooked the grapes until soft, put them thru a strainer, and canned the resulting purée in pints. 1 pint of purée with 1 cup of sugar(I think) made a gallon of juice (I think). There are also recipes for "grape juice in a jar" where you put a cup of grapes and half cup of sugar in a quart jar, add boiling water and BWB, let sit for a month, and then you have ready to strain grape juice. Depends on your jar supply and shelf space. |
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| Balloonflower - don't envy these grapes. I've got a wedding coming up on my property towards the end of September and I'm feeling a little overwhelmed. Malna, I must get hold of one of those old Farm Journal Canning books. I had one briefly, loaned it out, never saw it again. Grape cobbler sounds delicious. We do make wine, but usually out of elderberries, which I foraged and froze last week. The wine can wait till after the wedding. Pixie Lou, I'm going to try that canned puree for juice. I have lots of storage space, but I'm forever buying new jars. Thanks to all. I can always count on Harvest Forum folks. Deborah |
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| I 2nd the idea of grape cobbler ;) |
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| Lucky you! When I was a child, our house had grape vines growing by the back patio. Every year my mother made grape pie -- FANTASTIC. I don't know that she truly pureed the grapes, but if you followed the basic procedure for making grape jam, you should be in good shape. I personally like my grape skins cut into really small pieces, but you can't omit them -- they have the grape-y flavor and color. I can vouch for the grape ketchup in the Fancy Pantry book - very good if you like variety. I happen to also have cranberry ketchup and roasted red pepper ketchup on my shelf, so ... Grape juice is also very excellent. So much better than Welch's, even. |
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| I just ordered the Farm Journal Pie book, used, and the canning book. I do hope there's a good grape pie recipe. l feel a little guilty about the grapes. We've lived here nine years and I've never given the grape arbor much more than cursory attention. It stands sentinel over the walk between my house and the henhouse. To think of all the grapes I've wasted. For shame! At least the hens enjoyed the low hanging fruit. Deborah |
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