The Hattiesburg news. (Hattiesburg, Miss.) 1908-1917, 1915-05-06
HOW TO MAKE YOUR
OWN GRAPE JUICE
IT'S JUST AS SIMPLE, EXPERTS
SAY, AS THE CANNING OF
VEGETABLES.

partment of Agriculture, Farmers
Bulletin. The principal is the same
in both cases-the sterilization of the
product before it is stored away. In
case of grape juice this sterilization
prevents the fermentation which in
making wine turns the grape sugar
into alcohol.
Fermentation is caused by various
fungi, yeasts, and bacteria, which ad-
here to the skins and stems of the
grapes. If these are killed, no fermen-
tation is possible. They can be killed
in two ways, but one, the addition OF
anticipates, is not possible in the case
of any article intended for human con-
sumption, because the antiseptics
themselves are injurious. The other
method, killing them by heat, is the
one used in the pasteurization of milk
and is equally simple and practicable
with grape joice. Practical tests in
dictate that grape juice is satisfactory
lly pasteurized without appreciable
change of flavor when it is heated to
temperature varying from 165 de-
grees to 176 degrees Fab. If the tenn
perature is allowed to reach 200 de-
grees Fab, the flavor of the juice is
changed for the worse.
For home use there are large num-
Der of varieties of grapes which will
make a pleasant and healthful drink.
No matter what the kind of grape,
however, only clean, sound fruit
should be used and it should
be well ripened, but not over
ripe The grapes should first be
crushed and pressed in an ordinary
cider-mill If the farm possesses one,
or by hand if no mill is available.
The subsequent procedure depends
upon whether a white or a red juice
is desired For a light colored juice,
the crushed grapes are put in cloth
sack and twisted until the greater
part of the juice is extracted, one
person holding each end of the sack.
The juice is then put in some convent
ent form of double boiler in which it
does not come into direct contact with
the fire but is surrounded by hot wa
ter, and gradually heated to temper
AZURE close to 200 degrees Fab. AS
has already been said, however, it
should not be allowed to go over this
point If no thermometer is available
it is best to heat the juice until il
steams and then take it from the fire
before 1t is allowed to boil. 1t should
then be poured into glass or enamel
led vessel and allowed to settle fol
"a hours, after which it can be drain
ed from the sediment and run through
some form of cloth filter The strain
ed juice is then put into clean bottles
, and sterilized once more in watel
\ bath An ordinary wash boiler will
D a thin board on the bottom for tn,
D filled bottles to rest on is a convent
ent home device for this purpose
, After sterilization the bottles shoult
} be corked Immediately with new
corks, the corks having been previous
ly soaked for about 80 minutes in no
= water.
5 For red juice, the crushed grape
are first heated to the same tempera
ture as before and then straine,
through clean cloth or drip bag with
0 out pressure. Thereafter, the process
is the same as for light colored juice
Grape juice should be stored ava
in bottles or jars that are not to-
large, for after these have been oper
ed the Juice is likely to spoil. ]
properly made, however, the juic
should keep Indefinitely as long as
Is kept in sealed bottles. In this n
0 spect 1t is, Of course, like other came
. goods, which should always be use
as soon as possible after they hav
: been opened.
1 OF the various varieties of grape
common in this country, the Delawar
gives a juice of delicate aroma an
= excellent flavor. The Concord is darl
] er with a sprightly taste and we
v known aroma. The Catawba, Isabel,
;, and Salem grapes also yield an e,
!. cellent product. The California v,
!, rieties produce very sweet juice, br
4 in many cases there is little chara,
D teristic flavor. For home use, hov
ever the kind of grape that is mos
abundant in the vicinity will. {
course, be used.