GRAPE JUICE

Place grapes in a kettle, adding just sufficient water to come to about 1 inch below
top of the fruit and allow the grapes to cook until soft and mushy. Then put the mixture
through a colander to remove the seeds and skins. Put the juice and pulp in a jelly
bag to drain overnight. Measure juice and set aside 4 cup sugar for every cup of juice
measured. Add 1% cup of water for every cup of measured juice. Mix all well together.
Boil steadily for about 4 to 5 minutes and seal in hot sterilized jars. The grape pulp
may be used to make jam by adding 1 cup sugar to each cup of pulp, 2 oranges (put
through the food chopper) and 3 large apples, peeled, cored and chopped. Cook all
together until thick and clear.

* THE WIDE MOUTH “IDEAL” JAR

A straight walled jar with no shoulders. Ideal for canning meat, fowl or fish.