I bought 18 lbs. of local Concord grapes for $15 - I was asking for a half-bushel and this is the amount the farmer prepared for me. I need to record how I processed them.
I made filling for two grape pies, following the recipe in Mennonite Community Cookbook. I cooked the filling until thick, and I will freeze it. My friend Jonel tipped me off to cook the filling again when it thaws, and then to cool it before pouring it in the pie shell. There are two grape pies in my winter, and I am so excited for them!
Then I put the rest of the grapes in the top of the nifty steamer that Rebecca loaned me. Water goes in the bottom, grapes go in the top, and they steam into juice in the middle that I siphon into jars. I add a little water and 1 Tbsp. sugar to each jar. Boiling water bath for 15 minutes.
Finally, I made spiced grape butter from the stuff left from the juice. Three pints of that, canned in a boiling water bath for 15 minutes.
And stained purple hands to show from all this.