Title: Grape and grape products
Full Citation
Permanent Link: http://ufdc.ufl.edu/UF00084544/00001
 Material Information
Title: Grape and grape products
Physical Description: Book
Creator: Thursby, Isabelle S.
Publisher: Agricultural Extension Service, University of Florida,
Copyright Date: 1930
 Record Information
Bibliographic ID: UF00084544
Volume ID: VID00001
Source Institution: University of Florida
Rights Management: All rights reserved by the source institution and holding location.
Resource Identifier: 214280807 - OCLC

Full Text

Circular 23

(Acts of May 8 and June 30, 1914)


Bulletins will be sent free upon application to the State Home Demonstration
Department, Tallahassee, Fla.

Grape and Grape Products
Extension Economist in Food Conservation

The healthfulness of fruits and their juices in the diet, particu-
larly grapes, has been recognized from time immemorial. Today
our fuller, modern understanding of food science, especially in rela-
tion to disease resistance, gives a much larger place to all juicy
fruits because of their vitamin content, the organic acids and the
alkaline minerals.
From the late spring months until late fall, Florida is favored
with health-giving, sugar-sweet grapes, both of the bunch variety
and those of the Muscadine family-Scuppernongs, Thomas, James
and others. The latter grapes have been called the "lazy man's
friend," as they will grow even in poor soil, have few insect enemies,
and bear abundant crops from year to year.
No fruit products are more valuable nor more cheaply and
easily prepared than those made from sun-ripened grapes. Two or
three bushels of fruit will supply delicious juices, catsup, canned
grapes, preserves, relishes and jams sufficient for the average
family's needs.
Grape juice is a most refreshing drink to use in many forms
of illness, is enjoyed by the convalescent and may be used in the
preparation of a great variety of beverages and desserts. It should
be remembered that grape juice requires little or no sugar when
made from suitable cultivated varieties, and only a small amount
when wild grapes are used. Moreover, grape juict is exceptional
in that it undergoes no undesirable changes, such as loss of color,
or flavor, when pasteurized and kept in storage.


Canned and spiced grapes are desirable products and are rela-
tively cheap. The chief essentials in canning are removal of seed,
the softening of skins (the time necessary to accomplish this varies
with the variety of grape), and the thorough sterilization of fruit
and containers. Grape catsup is an excellent sauce for serving
with cold meats.
Use firm but fully ripe fruit. Weigh, wash, separate skins and pulps.
Place hulls in kettle, adding 1 cup water for each 6 pounds fruit. Cook
covered, until hulls are quite tender and water evaporated. Heat pulps
and juice in another kettle until soft enough to liberate seed. Put through
colander or fruit press. Combine pulp and hulls, add one pound sugar to
each six pounds fruit. Bring slowly to boil, anil boil 4 to 5 minutes. Pack
in hot jars, seal and process five minutes. This makes a most wholesome
"spread" for lunches and may be used as a breakfast appetizer or to be used
in pies or puddings. This is the most economical way of utilizing grapes,
as little sugar is required.

Select firm, ripe grapes, slit one side horizontally with small, sharp
pointed knife, then brush out seed with the point. Pack seeded whole grapes,
cold in jars. Pour over them a heavy syrup (measure for measure). Let
stand 1/ hour; refill if necessary; adjust rubber and top, leaving bail up.
Steam jars until fruit is softened but fruit unbroken; add more syrup if
needed, and seal boiling hot. The time for steaming varies with the variety.
The Scuppernong requires approximately an hour; the James, 11/ hours;
and the Thomas, fully 2 hours.
If, when fruit is cold, the grapes have risen in jars, open and release
air; process again 15 minutes and seal. Many think these make a delicious
canned product, quite equal to the Northern canned cherry. Seed may be
left in, but if so, slit each grape in order that syrup may penetrate and so
prevent the grapes from shrivelling.

Spiced grapes are much the same as canned grapes and are prepared
similarly except for the addition of spices. A small amount, at least, will be
desirable for the sake of variety. Many people greatly prefer the spicy
products to those having pure fruit flavors.
After combining the softened hulls and seeded pulps, for every 5 pounds
of fresh fruit used add the following: 21 lbs. of sugar, 2 ounces of ground
cinnamon, 1% ounces of ground cloves, and pint of vinegar.
Boil the mixture until sufficiently thick. If 5 lbs. of fruit are used this
will require about an hour's boiling.
Since the flavor of the spices predominates, the variety factor is of less
importance than in other products. Some people prefer a special product as
made above, but with the vinegar, the cloves and half the sugar omitted.
Avoid using too much sugar.
Cut large bunches of grapes into small portions and wash with care.
Prepare the syrup, using 3 pounds of sugar to 1 quart of cider vinegar and 2
tablespoonfuls each of cinnamon, allspice, and cloves, and while boiling hot,
pour it over the grapes. After 24 hours, pour off the syrup, boil and add


again to the grapes and let stand over night. Repeat this process three times.
About 7 pounds of grapes may be used, all one kind or of different varieties.
Seal and process.
To make this product, pulp the ripe grapes, discarding the skins. Heat
the pulps with the juice and put them through a colander to remove the
seeds. Add to the pulp and juice, half a pound of sugar for every pound of
fresh fruit used. Cook the mixture slowly on a steady fire for approximately
an hour, or until thick and of jelly-like consistency. Stir repeatedly while
it is cooking. If desired, ground pecan meats, strips of citrus fruits, or a
few softened grape hulls may be added to the mixture about five minutes
before removing from the stove. Pack hot and process at simmering for 15
Use 3 lbs. grapes, 1 lb. of sugar, 2 or 3 oranges, and % lb. finely ground
Take sound, ripe grapes. Weigh and pulp them. Treat the pulps as
for spiced grapes in order to remove the seeds. Grind the hulls finely in a
meat grinder or chop them as fine as possible and then soften. Place the
hulls and pulps together and add for every 3 pounds of fresh fruit 1 scant
pound of sugar, the meaty part of 2 or 3 oranges and one-half of the ground
peel of one orange. Cook the mixture until thick and tender. Then stir into
it % pound of ground pecan meats. After again allowing it to boil for about
5 minutes, remove it from the fire, pack solidly in small containers and process
for 15 minutes in order to sterilize the contents.
Since conserve is a mixture of several products, the particular variety
of grape used is of less importance than in some other products. However,
those varieties with relatively thick skins which soften readily are the best
for this purpose.
Use 4 lbs. grapes, 2 tbsp. cinnamon, 1 tbsp. cloves, 1 tbsp. allspice, 1 cup
vinegar, 1 tbsp. salt, 2 Ibs. sugar, and a little cayenne if desired.
Stew the grapes until soft and remove seeds. Use whole spices and tie
in a bag to prevent darkening the product. Add the spices, sugar, salt and
vinegar and simmer for 15 minutes. Put in sterilized bottles and process at
simmering for 15 minutes. Seal.
Grape catsup is a pleasing sauce to serve with cold meats. Moreover,
it holds an important place in Muscadine grape utilization, because it can
be made from varieties which, owing to their acidity, are not well adapted
for use in other ways. In making catsup the juicy varieties are best, and an
acid juicy variety is to be preferred to a very sweet one.
Use 2 lbs. grape pulp, 1 lb. powdered sugar, 1 cupful chopped pecan
nuts, 1% cupful preserved orange peel, 14 cup preserved grape hulls, 1 dozen
preserved figs, 1 cupful preserved citron or gingered watermelon rind.
The pulp left from grape jelly may be pressed through a seive and
used as fresh grape pulp in making paste. The finer the mesh of the seive
used the finer will be the texture of the finished product. Cook the pulp 15
to 20 minutes to evaporate the excess of water before adding the sugar. Boil
th sugar and pulp until very thick. Pour out on a flat oiled surface to dry.
Allow to stand in a draft for one or two days, then sprinkle the other in-
gredients, which should be finely chopped and well mixed, over the paste and
roll it tightly. Place the roll in a breeze again for several hours, dust with


sugar and when dried sufficiently, wrap and pack as other fruit pastes.
Chopped nuts alone might be used for filling this roll. Other combinations of
crystallized fruits may be used for filling.
Grape Juice
Wash, stem and crush grapes. Bring slowly to boil. Heat almost to
boiling (never boil), until the fruit is sufficiently softened for releasing the
juice. Assist the softening process by stirring the fruit as it is heating in
order that it may be over the fire no longer than absolutely necessary. Turn
into jelly bag, drain and squeeze. Measure juice and add 1 cup sugar to
each gallon. Heat to a temperature slightly below the boiling point, and
bottle at once or seal in fruit jars. Process quarts 30 minutes below boiling.
Grape Cup
Use 1 bunch fresh mint, 1 level cup sugar, 2 pints grape juice, juice of
5 lemons, / cup of water, and 2 pints ginger ale.
Shake a bunch of mint under the faucet, remove leaves, reserving tips
of sprays for garnish, and put leaves with lemon juice, sugar and water. Let
stand 30 minutes, strain, add grape juice and gingerale. Pour over a large
block of ice and serve in glasses with reserved mint leaves and slices of
lemon. Makes 7% glasses; 30 punch glasses.
Grape Sherbet No. 1
Use 2 cups grape juice, % cup lemon juice, 1 cup sugar, and 3 cups
rich, cold milk.
Scald the grape juice, add sugar and stir until sugar is dissolved. Cool,
add lemon juice and set aside until cold. Then stir into milk and freeze
at once.
Grape Sherbet No. 2
Grape juice, 11/2 pints, 2 quarts of water, 3 cups of sugar, juice of two
lemons. Freeze medium stiff. Take the whites of two eggs and two table-
spoonfuls of powdered sugar, beat thoroughly, then stir the froth into the
sherbet. Freeze as hard as possible; remove the dasher and stand aside for
an hour or so. Be careful to pack well. The best mixture for freezing is
four parts of ice to one part of coarse salt.
Frosted Grape Jelly
Soak half a box of gelatine in half a cup of cold water until soft; set
this in an outer vessel of boiling water until the gelatine is entirely dissolved.
Stir into it one cup of sugar, and when all are well blended and smoothed,
add two cupfuls of grape juice. Strain into a bowl upon the beaten whites
of two eggs and turn into a mold. Then whipped whites will rise to the
surface of the jelly and produce a frosted effect. Leave the jelly on the
ice or in a very cold place until firm and serve with whipped cream about it.
Frozen Grape Pudding
Use 1% cups grape juice, 1/3 to % cup sugar, 1 cup milk, 6 stale
macaroons, 1 tbsp. lemon juice, 1 cup heavy cream, cup powdered sugar,
and 1 teaspoonful vanilla.
Mix grape juice with lemon and sugar to sweeten. Let stand 30
minutes. Whip cream and add milk gradually. Fold into macaroons that
have been rolled fine, the vanilla and sugar. Pour the grape juice in the
bottom of a 3 pt. mold. Put the cream on top, filling it to overflowing.
Adjust the cover and seal with a strip of greased paper. Bury in finely
cracked ice and salt-two parts ice to one of salt-for three hours. Turn
out on a cold platter, and serve garnished with whipped cream, candied
violets or pieces of canned pineapple.

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