Just in case society crumbles, the pantry is packing.

Worried about warding off winter scurvy?  An easy fix ~ juice and can all the freshness of fall.

After the more lengthy work of sauces, salsas, chutneys and such, processing remaining fruits in the juicer is a super simple plan.  Juicing with a three segment steamer saps all the softer fruits into sealed jars for winter with little effort.

We use yellow and purple plums, apricots, peaches, grapes and cherries, all pictured here for perusal.  Grapes off the vine are perhaps best of all, breaking down fastest and sweetest, needing no sugar added for the canning process.  Our grapes are pink and white varieties so the juice cans a pretty pastel pink.

The astoundingly easy part of this canning recipe is that no water bath boil is needed!  Juicing fruit into hot jars and capping with seals and bands is slick and simple organic goodness.

Grape Juice Recipe ~ Canned

Ingredients/supplies:

Grapes, plentiful, at least a box full (or any soft fruit or combination)

5 quart canning jars, lids and bands

Steamer

~Pack the top of the steamer to the brim with fruit, fill the bottom with water and turn on high to boil.

~Set quart jars on a baking sheet in oven below the range on 190 degrees.

~Set timer to 30 minutes to check middle segment for filling.

~When middle segment is full of juice, open oven and pull out rack with jars still on baking sheet (this is to catch spills of burning hot juice); open hose and fill to 1/2 inch from top of jar; seal with lids and bands and place aside to cool and seal.

~First filling will probably fill two quarts; Reset timer for 20 minutes and repeat.

Total yield is usually 5 quarts.

Love from our pantry to yours!  ~Gina @ Soul & Stomach