A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The seeds are objectionable and should be removed. The skins need to be boiled separately as they are tough. The grapes will be rich and tender a year after canning if instructions are followed properly.
Preserved exactly as written in the original source
Squeeze the pulp from the skin, as the seeds are objectionable
Boil the pulp, until the seeds begin to loosen, in one kettle, having the skins boiling, in a little water, hard in another kettle, as they are tough
When the pulp seems tender, put it through the sieve
Then add the skins, if tender, with the water they boil in, if not too much
Use a large coffeecup full of sugar for a quart can
Boil until thick and can in the usual way
Modern guidance to help you succeed with this vintage recipe
Separating grape pulp from skins addresses their different structural compositions: grape flesh contains soluble pectin that breaks down quickly with heat, while skins contain tough cellulose that requires extended boiling. Cooking them separately prevents over-processing the delicate pulp while adequately softening the skins. The sugar acts as both a preservative (creating an environment hostile to bacteria through osmotic pressure) and helps form a proper gel through pectin activation when combined with the fruit's natural acids.
Once properly canned and processed in a water bath (10-15 minutes for quart jars), these preserved grapes can be stored in a cool, dark place for up to one year. As noted in the original recipe, the grapes actually improve in texture and flavor over time, becoming 'rich and tender' after extended storage.
Sealed, processed jars should be stored in a cool, dark, dry place for up to 12 months. Once opened, refrigerate and consume within 3 weeks. Check seals before opening—lids should be concave and not flex when pressed. Discard any jars showing signs of mold, off-odors, or broken seals.
AI-generated tips from Chef Cecil's culinary database
Once properly canned and processed in a water bath (10-15 minutes for quart jars), these preserved grapes can be stored in a cool, dark place for up to one year. As noted in the original recipe, the grapes actually improve in texture and flavor over time, becoming 'rich and tender' after extended storage.
Sealed, processed jars should be stored in a cool, dark, dry place for up to 12 months. Once opened, refrigerate and consume within 3 weeks. Check seals before opening—lids should be concave and not flex when pressed. Discard any jars showing signs of mold, off-odors, or broken seals.
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