To preserve such grapes, dip the ends of the stems into melted
sealing wax in order to prevent the evaporation of moisture through the
stems. Then, in a cool, dry place, lay the bunches out on racks in a
single layer, taking care not to crush nor bruise them.
62. UNFERMENTED GRAPE JUICE WITH WATER.--Grape juice may be made either
with or without water. That in which water is used in the making usually
requires no diluting when it is served as a beverage. Concord grapes are
perhaps used more commonly for the making of grape juice than any other
variety, but other kinds, particularly Catawbas and Niagaras, may be
used as well.
UNFERMENTED GRAPE JUICE WITH WATER
12 qt. grapes
2 qt. water
4 lb. sugar
Wash the grapes and remove them from the stems. Put them with the water
into a preserving kettle, and heat gradually until the skins of the
grapes burst. Dip off as much juice as possible, and put it into a jelly
bag. Continue to heat and dip off the juice in this way until the pulp
is comparatively dry. Then add a little more water to the pulp and put
it in the bag to drip. When all the juice has dripped through the bag,
pour it back into the preserving kettle, add the sugar, and bring to the
boiling point.
Pages:
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61