Transparent Grape Juice

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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If you wish a particularly clear grape juice, great care should be taken in the heating of the grapes, before pressing and in the straining or filtering. Wash the grapes and pick them from the stems. Crush the grapes well, place in a bag. Hang bag up securely and twist it, or, let two persons take hold, one at each end, and press out the juice. Place juice in a double boiler or in a large enameled pan or kettle, in a pan of hot water and heat the juice gradually until it steams; if a deeper color is desired, heat to the simmer point, do not let it boil. If you wish the juice extra clear, let it now stand 24 hours to settle. Carefully remove juice from pan, that the sediment at the bottom is not disturbed and drain through cloth or Dripping Bag.

Then pour into clean bottles, not too full, as the heat expands the juice; place the filled bottles in a steamer or a wash boiler, protected by a thin board or rack, fill boiler with cold water to within one inch of top of bottles and gradually heat until about to simmer.

Then take the bottles out and cork immediately. If ordinary corks are used place them on lightly at first and as the bottles cool off push corks down, then cover air-tight with melted paraffine or sealing wax. If corks, even of patent bottles, are forced down too quickly the bottles are apt to crack.