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Post by brittonfaith on Jun 17, 2008 5:07:14 GMT 12.75
Anybody have any tried and true recipes using wild grapes? (jelly, wine, pies, plain ol' canned grapes) Looks like I'm going to have access to a mess of 'em.
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Post by Two Tales on Jun 17, 2008 7:46:30 GMT 12.75
Faith are we talking the pea sized, half hard sourer than seven sides of he77 or the nice size grapes that are slightly sweet with the nice grape flavor??? not the gone wild concords (which, however, are actually cultivated wild grapes) if have the later use them just like you would a cultivated grape only use a bit more sweetner when cooking them....
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Post by Toby Benoit on Jun 17, 2008 15:35:57 GMT 12.75
You bet! We've got two kinds of wild grapes around here, Scuppernong (sp) and Muscadine (sp) and both of them makes really good jelly's and wine! Dad's the wine experimenter, but Mom, Granny, and all my sisters put up wild grape jelly each year. We got a mess of vines and they always come ripe around Labor Day weekend. I haven't paid much attention to them this year, but I will go take a peek. The kids don't mind picking them, actually enjoy it, so we'll plan a day or two doing just that. Right now I have a pair of five gallon buckets filled with a different wild berry that the girls are jellying and pie baking with. I just gotta find out what kind of berry it is, lol. ;D I'll get a couple of their recipes for ya!
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Post by Paws on Jun 17, 2008 15:55:12 GMT 12.75
Anybody have any tried and true recipes using wild grapes? (jelly, wine, pies, plain ol' canned grapes) Looks like I'm going to have access to a mess of 'em. Yes, you pluck them off, rub them on your sleeve a litle bit and stick 'em in your mouth!
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Post by Toby Benoit on Jun 17, 2008 16:01:42 GMT 12.75
For wild grape wine, mash up about three gallon cans full of grapes, then pour the jusice, hulls and all into a five gallon caribiner jug. Pour in a pound of sugar over it and leave it set for a few weeks. Then pour off the juice, clean out the jug, put the juice back in the jug and add about a half pound of sugar and let it work about three more weeks.
Set up your caribiner jug with a piece of thin hose secured in the cap and run from the top of the jug into a gallon milk jug full of water. That way the gasses can escape without leaving a vent for bugs to enter the jug.
Dad's made several batches over the years and they always work pretty good, but last years wine making left him scratching his head. But, that's his basic recipe that has turned out good many times already.
If you know how to distill the alcohol from it, you can render it to some pretty strong brandy if you've a mind to.
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Post by Toby Benoit on Jun 17, 2008 17:06:29 GMT 12.75
Got a pressure cooker?
I got granny's recipe for canned grapes (she'll can anything!).
Use firm grapes and remove any stems and such and wash themn real good in cold water. Pack them cold into clean jars and fill them until the grapes are right at the top and press them down until the bottom grapes start to let out a little juice. If you want to mash them in, do it until the fruit is covered with the juice, but if you want them whole you have to cover them with a thin syrup made by heating 1 cup of sugar into three cups of water until the sugar is completely dissolved then bring it to a boil and pour over the grapes until they are completely covered. Fit the lids to them and then stick them right into the pressure cooker.
Canning table time for fruit Pressure cooker 5 pounds time in minutes Apples 10 Apple Sauce 8 Crabapples 10 Apricots 10 Berries (not Cranberries) 8 Cherries 10 Cranberries 10 Figs 10 Grapes 8 Peaches 10 Pears 10 Pineapple 10 Plums or prunes 10 Persimmons 10 Quinces 15 Rhubarb 5
Use two quarts of water in the pressure cooker for all precessing
***This table and recipe I got from Granny, but she copied it out of a "National Pressure Cooker: Canning Guide" from 1956.
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Post by Paws on Jun 18, 2008 1:22:35 GMT 12.75
Wonderful Toby! Please put it in the recipe box in as many categories as it fits!
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Post by chickenbenoit on Jun 20, 2008 12:50:21 GMT 12.75
I didn't see that he put this, but Granny also told him that you can scald the grapes like you do tomatos to get rid of the skin before you can them if you want to. But it isn't necessary.
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Post by brittonfaith on Jun 21, 2008 5:48:03 GMT 12.75
:-/Everyone. Toby, that granny of yours sounds like a real dear. She ever gets too much to handle, send her my way for a while. I'd love to pick her brain of all that useful knowledge. Not really sure what kind they are yet as the season is still early. Whatever type they are, we're gonna be eatin' 'em.
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Post by Toby Benoit on Jun 24, 2008 13:34:18 GMT 12.75
:-/Everyone. Toby, that granny of yours sounds like a real dear. She ever gets too much to handle, send her my way for a while. I'd love to pick her brain of all that useful knowledge. Not really sure what kind they are yet as the season is still early. Whatever type they are, we're gonna be eatin' 'em. You bet she is! She says she starte cooking with her Mom when she was only four and has spent the last 82 of her 86 years in the kitchen. Fact is, I have very few memories of Grany that didn't involve farming and cooking. Even today at 86 she's got a pen full of Dominecker hens, a couple of small gardens she tends, and is almost always in the kitchen teaching one or more of the kids to cook from scratch.
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