Manchester Democrat. [volume] (Manchester, Iowa) 1875-1930, 1907-12-25
FACTS ABOUT GRAPE JUICE.
Refreshing beverage, Made with OF
Without water-It. yr.e.

Refreshin9 beverage, Made with OF
Without Water-Its Use.
The popularity of the grape Juice
both as beverage and havoring has
certainly increased during the last few
years, says the New York Tribune.
Some women, who years ago began to
prepare 1t to use at communion instead
of fermented wine, have found 1t deli
cious in desserts, as well as refresh
ing drink, made festive with sprigs Of
mint and slices Of lemon. Here are sew
erai good ways to prepare unfermented
grape juice Pick the grapes off the
stems, put them In covered stone jar
and set the jar in a pot of boiling wa
ter. Let the water boil around the Jar
for half an hour, or until the grapes
are well cooked. Strain the Juice from
the grapes and let 1t stand in cool
place over night In the morning bring
the Juice to the boiling point and let 1t
boil for twenty minutes. Add sugar to
suit the taste. FIJI heated fruit jars to
the brlm and seal tightly. This rule is
an old Tribune recipe and is very rich,
as no water is used when cooking the
grapes. 1t should be diluted with
little Ice water when used as a beyer-
age.
Here is rule for unfermented grape
juice in which water is used: Pick over
the grapes, rejecting all unsound ones.
Put In porcelain lined kettle and al
most cover with cold water. Heat
slowly, MASKING the grapes and cooking
until all the juice is out. Drain In
jelly bag and measure the liquid,
adding one-third Of cupful Of granu.
lated sugar for each quart. Boil for
four minutes, then bottle and seal.
The following recipe was sent by
Tribune subscriber some time ago. Its
special advantage is that the measure.
ments are exact and little IS left to
ones judgment, an advantage which
young or inexperienced preserver will
appreciate:
To twelve quarts of grapes, stemmed
and washed, add three pints Of water.
Boil them in a porcelain lined kettle
until soft; strain and to every three
quarts of juice add pound Of sugar.
Heat to the boiling point and seal in
alright cans"
An old housewife who has had much
experience in making grape Juice for
church purposes gives the following
points. which may be Of use to those
who have had little experience. She
says that she finds cheesecloth the best
thing for stralning the Juice and that II
the stems Of the grapes are left on the
juice seems to strain out better, as they
break up the thick mass Of cooked
grapes, making 1t less compact. She
uses ordinary glass fruit jars. She
puts them in pan of hot water with
hot water in them and a granite pie
plate on the stove with water in it.
Stand one hot jar, empty, at time on
the pie plato; put Its rubber ring on 1t.
Fill to overlooking with boiling hot
juice; seal at once as tightly as posi-
BILE. Before you put away the Jars test
them by carefully turning them upside
down. If juice begins to exude put the
contents into the preserving kettle
again. Try another top and fill to over
flowing with water from the tea kettle.
If, when filling the Jars, there is not
quite enough Juice for the last jar, al
ways fill up with ordinary boiling wa
ter until 1t oyerflows. This last jar
will not be quite 80 rich in quality as
the others, but 1t will keep, as It would
not were the jar not completely full.
Do not put the Jars where there is
possibility Of their freezing, but keep
In a cold place.