Find out how canned grapes are made, and you will definitely have an original snack on your table that will delight all members of your family. Juicy, aromatic, spicy berries perfectly complement the taste of liver and meat.

This preparation is ideal for preparing canapés and various salads.

Canned grapes: recipe

The recipe in question for a delicious snack allows you to use completely different varieties. Additional use of spices such as sugar, salt, vinegar and others will help hide the sour taste of the product, making your preparation more appetizing.

So, to make canned grapes for the winter, you need to prepare the following ingredients:

• red or white grapes - about 2 kg;
• table salt - 10 g per 1 liter of marinade;
• natural vinegar - 1-1.5 large spoons per 1 liter of marinade (depending on the ripeness of the berries);
• coarse sugar - 1-2 large spoons per 1 liter of marinade (depending on the ripeness of the berries);
• cloves in buds, allspice peas, bay leaves - use according to your taste.

Preparing the Components

To make canned grapes (like olives) tasty and appetizing, the main product should be purchased as fresh as possible. The berries should be large, juicy and without damage. They are carefully separated from the branches and washed thoroughly with running water.

By the way, some housewives simply cut the berries from the “tail” side. In this case, the skin will definitely not burst, which will allow you to get canned grapes, like olives. However, this procedure is not required.

As soon as the main product is processed, it is placed in a deep bowl and poured with boiling water. After leaving the berries in this form for half a minute, they are again thrown into a colander and doused with cold water again.

Pickling process

Grapes canned for the winter will be preserved well only if they are placed in sterilized jars.

Place several bay leaves, allspice and cloves on the bottom of each container. After this, grapes are placed in jars and poured with boiling water. Covering the filled container with lids, leave it in this form for several minutes.

After time, the water from the cans is poured into a deep bowl and placed on the stove. After boiling it, add salt, sugar and natural vinegar to the pan. Once again, fill it with sterilized lids and turn it upside down.

Wrapping the jars in a thick blanket, they are left in this form for exactly one day. Every other day, the canned grapes are put into the cellar. It can also be kept in a dark and cool pantry or refrigerator.

How to use?

You can eat canned grapes in different ways. Some people serve it at the table with meat, fish or offal, while others drink it with bread and sweet tea. In any case, you should open jars of berries only after several weeks of aging.

Making sweet canned grapes for tea

Absolutely all grape preparations are beneficial for humans. Their use contributes to the overall tone and strengthening of the body. Such snacks help restore fluid balance in the human body, as well as break down kidney stones, improve metabolism and reduce bad cholesterol levels.

Preparing sweet canned grapes in bunches is an excellent solution. This will preserve the taste of the berries. Such preparations will diversify your diet and saturate your body with vitamins and minerals.

So how do you make canned grapes? For this we need the following components:

• grapes in bunches - 500 g;
• drinking water - about 150 ml;
• beet sugar - 70 g;
• citric acid - 1 pinch.

Step by step cooking method

To preserve grapes in a sweet marinade, we need a small set of ingredients. The berries are washed thoroughly without removing the branches, and then dried with paper towels and placed in boiling water.

After holding the product for 5 seconds, it is removed and placed in a prepared sterilized container. After this, they begin to prepare the sweet marinade.

Drinking water is boiled strongly, and then sugar and citric acid are added. Mix the ingredients thoroughly until they are completely dissolved. After this, the hot syrup is poured into jars with grape bunches and immediately sealed with a sterile tin lid.

Turning the workpiece upside down, cover it with a thick blanket and leave until it cools completely. This procedure may take you about two days. After this time, the sweet canned grapes are put into the cellar or underground. If desired, you can store such a preparation in the refrigerator throughout the winter.

When can it be eaten and how to serve it?

In order for the canned grapes in clusters to be well saturated with the sweet marinade, it is advisable to keep them in a cold place for several weeks (3-4). Only long-term aging will contribute to obtaining a tasty and aromatic product. If you open a jar of grapes ahead of schedule, the grapes may seem sour and not very juicy.

The sweet canned preparation should be served chilled along with black tea. It is usually used as jam, first spread on a slice of white bread or toast.

Also, thick jam is often made from this preparation. To do this, the grapes are separated from the branches, poured with syrup from a jar and crushed using a masher.

It should also be said that canned berries are very often used to prepare various sauces. They are crushed using a blender, seasonings, spices, tomato paste and other components are added, and then subjected to short heat treatment. As a result of the described actions, a very tasty and aromatic sauce is obtained, which is ideal for fish, meat and offal.

Canned grapes are not only tasty, but also very healthy. It is a source of vitamins, mineral salts, pectin, sugars, and organic acids. It helps restore the body after physical activity and improves intestinal function. And how nice it is to pamper yourself, your family and friends with a jar of aromatic delicacy in the winter cold!

Preparing canned grapes for the winter is quite simple; even a novice housewife can easily cope with it. The main thing is to use ripe, fresh berries without any signs of spoilage, and also to follow the proportions indicated in the recipe.

Grapes, canned for the winter

In order to preserve grapes, you will need sugar, water and citric acid. For every kilogram of grape bunches you will need 1 liter of water, 200-350 g of sugar (depending on how sweet the berries are) and 0.5 teaspoon of citric acid. If desired, add spices - cinnamon, vanillin, cardamom, orange or lemon zest.

The grapes are sorted, soaked in warm water, washed, separated from the branches and placed in sterilized jars.

Pour boiling water over and leave for 5-10 minutes.

Prepare the syrup: mix water, sugar and citric acid and cook until the sugar dissolves.

Drain the water from the jars and pour hot syrup over the grapes.

The jars are sterilized for 10-25 minutes - the larger the volume, the longer.

Seal, turn over, wrap until cool.

Grape jam

Tasty, aromatic jam is made from grapes, for which 5 tbsp is taken per 1 kg of ripe berries. sugar, 3 tbsp. water, 0.5 teaspoons of citric acid and 5 cherry leaves.

Syrup is made from water and sugar.

The berries are washed well, put in syrup, brought to a boil and left for 6 hours. Then add cherry leaves and boil for another 3 minutes.

After 10 hours, boil the jam again for 3 minutes and set aside. And again after 10 hours the procedure is repeated, the hot jam is immediately poured into sterilized jars and sealed.

Grape compote

Grapes can be preserved in different ways, for example, you can make compote. This preparation will be appropriate for a family feast and will saturate the body with essential vitamins in winter.

It is prepared like this:

1. The berries are sorted, removing overripe and spoiled ones, and washed thoroughly. Three-liter jars are sterilized and filled by a third or half with berries.
2. Boil syrup from 1 glass of sugar and 2-2.5 liters of water, pour it over the berries and leave for 10-15 minutes.
3. Drain the syrup, boil for 1-2 minutes, and, adding a pinch of citric acid, pour it back into the jars and roll up.

The compote prepared according to this recipe is more reminiscent of grape juice. It stores well even in city apartments.

Pickled grapes

Canned grapes are not only used as dessert, but also complement meat dishes.

The preparation is made according to this recipe:

1. The berries are washed, sorted, separated from the branches and poured into sterile jars. A bay leaf, cloves and allspice are placed in each jar.
2. Prepare the marinade by mixing 1 liter of water, 100 g of sugar and 100 ml of vinegar, boiling it and pouring it over the berries.
3. Banks are additionally sterilized: liter jars - 12 minutes, three-liter jars - 20 minutes. They're rolling up.

Grape jam

The grapes make a very interesting jam, especially if you add spices such as ginger, cinnamon, nutmeg and cloves.

Recipe:

1. Take grapes and sugar in a ratio of 4:2.
2. The berries are washed and placed in boiling water. Boil for 10 minutes, drain in a colander and grind through a sieve.
3. It turns out to be a puree of grapes, add sugar and cook, stirring until the mass thickens.
4. Add spices:

• 1.5 teaspoons each of ground ginger and cinnamon;
• on the tip of a knife, ground nutmeg;
• 5 pieces. carnations.

Stir and cook for another 2 minutes. The hot jam is packaged in sterilized jars and rolled up.

Grape vinegar

When a large grape harvest ripens, the question arises: what to cook from it? How to preserve vitamin berries? Jam, jam, compotes have already been prepared, what else can be done?

As an option, grape juice is healthy and tasty. Well, after squeezing the juice, grape pulp remains - this is what you can put into action by making grape vinegar. This is a medicinal product widely used in folk medicine.

It’s not difficult to prepare it at home, and the quality of the product will be much better than that bought in a store.

To prepare grape vinegar you will need 1.5 kg of pulp, 1.5 liters of water and 200 g of sugar.

The pulp is poured into a three-liter jar, sugar dissolved in water is added. Next, tie the neck with gauze, previously folded in a couple of layers, and put the jar in a dark place. The vinegar will be ready in three months. It is filtered, poured into clean containers and used according to recipes.

It is worth making grape preparations for the winter not only for the sake of variety in the diet, it is also good for health. This aromatic storehouse of vitamins will bring a piece of bright sun and summer mood to cold winter days and support the body when it especially needs it.

The grapes are good both in the form of fresh bunches and as juice or wine. But there are still many ways to preserve the taste and beneficial properties of fruits for the winter. From berries, sugar and water you can create many desserts of different shades of taste, consistency and sweetness for any occasion. Grape preparations are not only compotes, preserves and jams. Clusters preserved in marinade are an original, delicious side dish for meat and vegetable dishes.

Features of canning grapes

Grape berries are rarely harvested for the winter. There is an opinion that homemade grape desserts cannot be stored for long and inevitably turn into wine vinegar after a few weeks. In order to avoid such troubles, it is enough to follow simple rules:

1. 1. The berries should be washed thoroughly, changing the water several times. This removes waxy deposits and fermentation-supporting substances from the surface.
2. 2. If a whole bunch is used in preparation, then you should carefully examine the stalks and cluster, rejecting specimens with traces of disease or rot.
3. 3. Grapes are selected taking into account the type of processing: slightly unripe bunches are left for jam and compote, and the ripest ones are selected for juice, marmalade, and jam.
4. 4. The more sugar in the recipe and the longer the processing, the longer the final product can be preserved.

A well-known rule for preparing high-quality preparations for the winter is the sterility of all utensils, surfaces, glass containers and lids that come into contact with products.

The addition of dry spicy spices (cinnamon, ginger, star anise) additionally protects canned berries from spoilage. Lemon, orange, honey, introduced into the recipe, increase the cooking time of the dessert for better preservation.

Grape juice

The methods of chopping berries affect the taste of the finished product. You can separate the liquid from the pulp by rubbing the grapes through a sieve. The juice will be light and clear, and the taste will be light. By passing the fruits through a meat grinder, you get a bright drink with a tart, rich taste. By chopping the seeds and skins, the content of nutrients increases.

The drink, rich in muscat aroma, is obtained from Isabella grapes and its hybrids. The best juices are made from technical varieties with small berries; table-sized beautiful clusters can be left for preparing other desserts.

Juice without boiling

Preparation:

1. 1. Pick the berries from the stalks, separating the spoiled ones. Wilted fruits without signs of rot and mold do not need to be discarded.
2. 2. Grapes are crushed mechanically in any way: with a crusher, in a blender, using a meat grinder. You can simply crush the berries with your hands while wearing rubber gloves.
3. 3. Place the mass in a deep pan. It is unacceptable to use aluminum cookware; stainless or enameled cookware is suitable.
4. 4. Heat the grapes over the lowest heat until they “steam.” Remove the pan from the stove before the mixture boils.
5. 5. The separated juice is drained, and the pulp is squeezed through several layers of gauze or rubbed through a sieve.
6. 6. The resulting liquid is allowed to settle for at least an hour and carefully drained from the formed sediment.

Pour hot juice into sterile jars and bottles. The containers are sealed with treated lids and left for air cooling. Cooled pieces should be sent to a dark place and stored at a temperature of about 10 °C.

Juice with sugar and water

Not everyone likes the concentrated taste of natural grape juice. By diluting it with water and adding sugar, a more delicate taste is obtained, and the characteristic aroma is preserved.

Juice recipe with sugar:

• 3 kg of berries;
• 1 liter of water;
• from 50 to 100 g of sugar, depending on the sweetness of the grapes.

Having prepared the concentrated juice, as in the previous recipe, pour it into a saucepan and add water. After adding sugar, put on fire and boil for 15–20 minutes. The drink is poured into sterile bottles while hot and immediately sealed. Juice with sugar can be stored well at home, the main thing is to find a dark place for it.

Grape compote

Any variety of grapes is suitable for making compote. These can be either beautiful, ripe, sweet bunches, or unripe, small berries and technical grade grapes. The original aroma and color of the drink is obtained by using varieties with different colors and tastes.

By carefully following the instructions, you can prepare compote without sterilization, which will retain more beneficial properties and provide a natural taste to the drink. If the proportions and sterility rules are observed, such preservation is stored in winter no worse than boiled preparations.

To prepare 3 liters of compote you will need the following ingredients:

• grapes - about 1 kg;
• sugar – 250 g;
• citric acid – 1/4 teaspoon;
• spices to taste: vanilla, star anise, mint, cinnamon or cloves.

Preparation begins with processing the grapes and dishes: the berries are washed with running water, and clean glass jars are pre-sterilized. Next steps:

1. 1. The berries separated from the stalks are placed in a glass container, filling it by a third. This is the optimal ratio of fruit and syrup to obtain a rich taste.
2. 2. Separately heat 2.5 liters of water with sugar. Fill the jars to the top with boiling solution.
3. 3. Cover the neck with a sterile lid and infuse the preparation for 10–15 minutes.
4. 4. Pour the cooled liquid into a saucepan and bring to a boil with citric acid and spices.
5. 5. Fill the jars with syrup a second time, immediately seal them tightly, turn them over and, wrapping them warmly, leave them for a day.

Even from dark grape varieties, the compote at this stage turns out pale. It will finally infuse and acquire a characteristic color and taste after a month.

Before the last pouring of the berries, the syrup should be strained. This will remove any random impurities added during cooking of the spice and make the compote more transparent.

Compote for the winter can be prepared from whole bunches of grapes without separating the berries. The jars are stacked in the same way and filled with the same composition, but before capping the drink will have to be sterilized for 10–15 minutes.

Jam in the oven

You can use any grapes for this recipe, but jam made from seedless varieties like Kishmish is especially successful. The peculiarity of cooking is that the excess liquid in the oven evaporates especially intensively and you can quickly achieve the desired consistency. After all, grape jam thickens reluctantly.

Required ingredients:

• grape berries – 1 kg;
• sugar – 0.5 kg;
• water – 1 glass;
• spices (lemon zest, star anise, cloves, anise seeds) to taste.

Cooking process:

1. 1. Whole berries selected for cooking are thoroughly washed and the water is allowed to drain.
2. 2. Spread the grapes on a deep baking sheet, pour in water, sprinkle evenly with sugar and add spices.
3. 3. Place the baking sheet in an oven preheated to 150 degrees for 1 hour.
4. 4. After an hour, take out the spices and send the grapes back to the hot oven.
5. 5. When the jam boils again, turn off the heat and leave the product to simmer in the closed oven for another hour.

As the syrup cools, it becomes thick and viscous. The still warm jam is packaged in sterilized jars and covered with lids. The unusual cooking method preserves the aroma of the berries, and the resulting thick consistency is suitable for filling in sweet pastries.

Please note that natural spices have too pronounced aroma and can overshadow the delicate grape taste. Use these ingredients in minimal quantities and be sure to remove them from the dessert before sealing.

Jam with gelatin

To make a jelly-like mass, you need to separate the grape pulp from the skin and remove the seeds. To do this, blanch the berries - immerse them in boiling water for 2 minutes. Having removed the fruits using a slotted spoon, rub them through a colander, large sieve or several layers of gauze, removing hard fragments. From the resulting puree you can start making jam, jam or jelly.

Product ratio:

• grape mass without skins and seeds – 1.5 kg;
• sugar – 1.5 kg;
• gelatin (instant) – 10 g.

Sugar and grapes are combined in an enamel bowl and boiled for 10 minutes over medium heat, stirring constantly. After setting the workpiece aside, allow it to cool completely. Heat and cool the jam to room temperature as many times as necessary to obtain the desired consistency.

Prolonged heat treatment deprives the grapes of aroma, so during the second cooking you can add gelatin to the hot mass to thicken and, after stirring until dissolved, immediately pour into prepared jars. The sealed jam is covered to cool slowly and stored at room temperature in a dark place.

Jam without sugar

Raw berries are rubbed through a sieve. To make the process easier, you can pre-grind the fruits in a blender. After separating the pulp from the seeds and skin, place the resulting grape puree on low heat. Long cooking will be required to achieve the desired consistency. To prevent the mixture from burning, choose a thick-bottomed stainless steel pan.

Readiness is checked by running a wooden spatula over the surface - a “path” will remain on the jam of the desired consistency. The hot mass is placed in half-liter jars, 1.5 cm from the edge, and carefully lined up in an oven preheated to 180 degrees. Lids on containers are not needed yet.

Having distributed the jars, close the oven and turn it off. The top layer of jam should set a little, 15 minutes is enough for this. After which the jars are removed and immediately rolled up with sterilized lids.

Dark grape varieties make beautiful jam, while white and green fruits can take on an unpleasant gray tint. To improve the color, it is recommended to add some red or dark blue berries to the dessert.

Jam with peel

This original sweet dish is made from grape varieties in which the pulp is easily separated from the skin. To prepare the fruit, the washed berries are cut on one side with a knife, after which the pulp is easily squeezed out of the peel with your fingers. This technique is used to process the entire volume of grapes, folding the skins separately.

Further preparation of jam step by step:

1. 1. Boil the pulp for several minutes in a separate bowl and grind through a colander or large metal sieve, removing the seeds.
2. 2. Combine the finished grape mass with the skins and bring to a boil over low heat.
3. 3. Sugar is added gradually, gently stirring each portion until it is completely dissolved.
4. 4. Having combined all the ingredients, boil the mass for another 2-3 minutes.

The jam is packaged in containers with a volume of no more than 500 ml and hermetically sealed with sterile lids.

Sugar-free products are stored at a temperature no higher than +6 °C, without access to light. Sweet grape jam remains fresh for 6 months to a year at home, at room temperature.

Pickled grapes

The berries make not only sweet dishes; you can also prepare grapes in a marinade for the winter. This original side dish is served with meat, vegetable dishes, added to salads or eaten separately. Unripe clusters of light varieties are well suited for the recipe.

For one 3-liter jar you will need:

• grapes – 2 kg;
• water – 1 l;
• vinegar (9%) – 100 ml;
• sugar – 100 g;
• bay leaf – 1 pc.;
• allspice – 3 pcs.;
• cloves – 3 pcs.

The grapes are removed from the bunch, elastic fruits without spots or cracks are selected. Well-washed berries are left in a colander to drain the water. Clean jars are sterilized and filled with grapes, spices are added.

To prepare the marinade, combine water, vinegar and sugar in an enamel bowl and bring to a boil. The prepared jars are poured with hot marinade, covered loosely with lids and sterilized for 20 minutes, after which they are rolled tightly and, turning over, left to cool.

Vinegar

With some types of canning grapes, pulp remains - peel with seeds and remaining pulp. It is easy to make wine vinegar from it, as an excellent homemade replacement for store-bought balsamic. This seasoning made from dark varieties of berries will be especially beautiful and aromatic.

Ingredients:

• red grape pulp;
• boiled cold water;
• granulated sugar.

It is convenient to prepare vinegar in a glass jar, which is pre-sterilized and cooled. Place the pulp in a container to fill approximately 1/6 of the volume, add the same amount of sugar, and top up with boiled water, not reaching the edge. The neck is covered with several layers of clean gauze and tied.

In a dark, warm place, the vinegar will be ready in 3 months. It can be drained from the sediment and used as a seasoning for salads, for preparing marinades, in fish and meat dishes.

Grapes are not the most common berry for canning, but they are not the most difficult either. Simple recipes for making desserts and savory preparations will help pleasantly diversify the winter table and keep sunberries in your diet until spring.

Grape preparations– useful, they have a general strengthening and tonic effect. Grape fruits contain fiber, sugar, organic acids, vitamin B, ascorbic acid, trace elements, and enzymes. If you drink one glass of grape juice a day, your body will be replenished with the daily requirement of B vitamins.

Grapes also contain vitamin C, which is well absorbed by the body, because grapes also contain vitamin P, which promotes rapid absorption.

Grape juice is recommended to drink for various diseases, such as diseases of the gastrointestinal tract with reduced secretion of gastric juice, inflammatory diseases of the respiratory tract, pleurisy and bronchial asthma.

Red grapes are indispensable for heart function; they are recommended to be consumed to increase hemoglobin levels, normalize blood pressure, liver function, and improve blood composition.

Harvesting grapes for the winter

The biggest advantage of preparing food for the winter is that it retains a large amount of vitamins and nutrients. As you know, raisins are made from it, which has greater benefits. Eating grapes can restore energy and water loss, help break down kidney stones, lower cholesterol levels, and also improve metabolism.

Grape jam

• 1 kg grapes
• 5 glasses of sugar
• 3 glasses of water
• 0.5 teaspoon citric acid
• 5 cherry leaves

Preparation: To make jam you will need ripe bunches of grapes without cracks, wash them well under running water. Place sugar in a saucepan for making jam and add water. The pan with the contents must be placed on low heat and brought to a boil, this way we will get the syrup we need.

Then the berries are placed in the sugar syrup and brought to a boil, after which the pan is removed from the heat and left for six hours. After six hours, add cherry leaves to the syrup with berries, bring to a boil and cook for 3 minutes.

After 10 hours, boil the jam again for 3 minutes after boiling and repeat again after ten hours. Hot jam must be immediately poured into pre-prepared jars and closed with lids.

How to cover grapes for the winter - delicious compote recipes

• 1 cup of sugar
• lemon acid
• grapes - a quarter or half of a three-liter jar

Cooking method: Ripe bunches of grapes need to be sorted out and spoiled, overripe grapes removed, then placed in a colander and washed well under running water. After the water has drained, each berry must be picked and poured into pre-prepared (sterilized) three-liter jars.

Take an additional pan, pour 2.5 liters of water into it and add sugar and boil thoroughly. Pour the resulting sugar syrup into jars with berries and cover with sealing lids for 10-15 minutes so that the contents are well infused.

After 10-15 minutes, drain the syrup again, boil and cook for 1-2 minutes, add a pinch of acid and pour the grapes back in. After which the jars of compote can be rolled up.

The compote according to this recipe is highly concentrated, so it tastes like real juice. It keeps very well, even at room temperature. This preparation can be used not only as a preparation, but also for preparing mousses, jellies, etc.

To prepare compote, you can use both large and small berries, you can also select berries from a brush or using brushes. It is worth remembering that grapes are a very sweet berry, so adding sugar will make them very sweet.

• 300 grams of grapes per jar with a volume of 0.5
• 600 grams per liter jar
• 1.8 to 3 liter

Cooking method: Carefully remove the berries from the brush and rinse thoroughly under running water. Place the grapes in pre-sterilized jars and fill with hot syrup. Covered jars should be placed in a container with water heated to 55 degrees and pasteurized at 85 degrees. Depending on the size of the jar, the pasteurization time varies. A 0.5 liter jar needs to be boiled for 20 minutes, a 1 liter jar for 25 minutes and a 3 liter jar for 40 minutes.

How to make grape juice for the winter

To prepare the juice you will need 5 kg of muscat grapes, rinse well and remove the berries from the brush. Then we place it in an enamel bowl and fill it with 2 liters of water. Place the dishes on the fire, bring to a boil and cook for about half an hour.

After cooking, remove the bowl from the heat and strain. Add a kilogram of sugar to the juice and put it on the fire again, bring to a boil and cook for 10 minutes.

Remove the resulting juice from the heat and pour into pre-sterilized jars and seal. This method of preparing juice allows it to be stored for a long time.

The berries should be washed well under running water, then separated from the branches. If you have a pressure cooker, then use it to squeeze out the juice; if not, then you can pour the berries into a colander and place it in a steam bath. Before filling the jars with juice, you can strain it, but this is optional. Pour juice into sterilized jars to the very top and roll up.

Preserving grapes for the winter - making preparations at home, delicious recipes

For connoisseurs of grapes, there is an excellent opportunity to taste them not only in season, but also in winter, if you make preparations in time and preserve grape compote or juice. We have prepared delicious recipes for you.

Recipes for canning grapes for the winter

The fruits of grape culture are useful in any form. They contain organic acids, fiber, enzymes, B vitamins, trace elements, ascorbic acid and other beneficial substances. Doctors recommend drinking grape juice for gastritis with low acidity, pleurisy, bronchial asthma, anemia and unstable blood pressure.

The greatest value of grape harvests is the product’s ability to restore energy potential and hydrobalance. Berry treats lower cholesterol, improve metabolism and break down kidney stones. Let's master canning grapes and please our household with healthy dishes.

Simple technology for canning grapes

The simplest recipe for preserving grapes is a method based on three ingredients:

The water is boiled. The fruits are placed in a sterilized jar, poured with boiling water and covered with a lid. After 20 minutes, the water is poured into another container, sweetened with sugar and boiled again. The syrup is poured into a jar of berries and the product is sealed with a seaming machine. The jar is turned upside down and covered with a warm rag.

Preservation of grapes in bunches

To preserve grapes in bunches, we offer you a recipe containing lemon and citric acid. Before starting production of the workpiece, you need to stock up:

Additionally, you will need 2 liter jars and a seaming machine. The container is washed and sterilized in advance.

1. The bunches are inspected and defective berries are picked off;
2. Wash brushes with running water, holding them suspended;
3. The raw materials are laid out in jars at the rate of 1 bunch per 1 unit of container;
4. Citric acid is poured into the bottles (0.5 tsp into each). If desired, place several slices of lemon in thick peel on the bunches;
5. Boil the syrup for 5 minutes and pour the contents of the bottles;
6. Cover the jars with lids and sterilize for 7 - 10 minutes;
7. After heat treatment, the dish is sealed.

Grapes in their own juice: recipe without sugar

It is not necessary to prepare canned grapes for the winter with sugar. The preparation can be tasty without it, since the berries release juice under the influence of organic sugars and literally bathe in it, giving the person all the most useful things.

How to prepare grapes without sugar for the winter:

Canning without sugar is good because it is hypoallergenic. It can be given even to small children. In addition to eating in its pure form, the dessert can be used to decorate homemade baked goods and added to fruit slices.

Pickled grapes for the winter

If you have never eaten pickled grapes, in winter you will find them an interesting dessert and a savory appetizer for meat dishes. To prepare this delicious dish, you will need not only berries and sugar, but also vinegar and seasonings:

The preparation is made with whole bunches or individual berries.

Let's look at how pickled grapes will be preserved:

1. The marinade is first prepared from water, cinnamon and cloves - these ingredients are boiled for 10 minutes. Then sugar is poured into the liquid and the marinade is brought to a boil;
2. Remove the pan from the stove and add vinegar after a couple of minutes;
3. The marinade is stirred and poured over the berries lying in the jars;
4. The containers are covered with lids to seal and placed in a wide saucepan for sterilization;
5. After half an hour, the jars are removed from the steam bath and twisted with a machine.

Pickled grapes are well preserved and find their use on everyday and holiday tables.

Canned compote

If you want to preserve grapes in the form of compote for your household, you will need berries, sugar and water. The proportion of sugar and water for syrup is 550 g per 1 liter.

How to cook grape compote for the winter:

You have both canned grapes and a fortified drink.

Grape juice

It is better to make grape juice from muscat varieties as a preparation for the winter. Take 5 kg of clean sorted berries and fill them with 2 liters of water in an enamel basin. Bring the contents of the pot to a boil and simmer for half an hour.

Strain the product and add 1 kg of sugar. Boil the liquid for another 10 minutes. Pour the juice into jars and seal. Of course, the berries have to be thrown away. But they give the juice all the most valuable things that nature has given them.

Grapes canned for the winter at home (recipes)

It is not necessary to prepare canned grapes for the winter with sugar. The preparation can be tasty without it, since the berries release juice under the influence of organic sugars and literally bathe in it, giving the person all the most useful things.

Canned grapes

Various grape preparations are useful, as their use helps strengthen and overall tone the human body. By the way, if you drink a glass of high-quality grape juice every day, your body will receive the daily requirement of B vitamins. In addition, drinking grapes helps restore energy and fluid balance, helps break down kidney stones, reduces bad cholesterol and improves metabolism.

Canning grapes for the winter is a great way not only to preserve these delicious berries, but also to diversify your family’s diet during the cold season. Of course, this is an unusual recipe for preparations for the winter, since for the most part we are accustomed to preparing local vegetables and fruits in this way. But you only have to make canned grapes for the winter once, and you will stock them for future use every year.

Ingredients:

Number of servings: 1

Cooking time: 30 minutes

Cooking the dish step by step with photos:

So, to prepare canned grapes for the winter, in addition to ripe grapes (preferably seedless), we need water, granulated sugar and a little citric acid.

We separate the berries from the clusters. We throw away damaged, wrinkled and rotten ones, and use only whole and beautiful ones. We wash them and dry them, then put them in a colander and stir them into boiling water for 5 seconds. This is how we sterilize the skin. Transfer the berries to a prepared (sterilized) jar and set the water to boil.

When the water warms up well and almost boils, add granulated sugar and lemon to it. Stir until the crystals are completely dissolved. Let the syrup boil for a couple of minutes and pour it into a jar of berries.

Seal the jar with a sterile lid and turn it upside down. Leave the canned grapes in this position until they cool completely. After this, we store the workpiece for the winter in the cellar, basement or refrigerator.

I shared with you a recipe that is designed for 1 serving - a 700 ml jar. Naturally, if you cook more, the amount of food will increase by the same amount. Help yourself, friends, to delicious and sweet canned grapes!

Canned grapes - recipe with photo

Various grape preparations are useful, as their use helps strengthen and overall tone the human body.

Canned grapes for the winter

Grapes make more than just delicious wine. A lot of interesting preparations can be made from this product. Recipes for canned grapes for the winter are waiting for you below.

How to preserve grapes for the winter?

Pour water into the pan and let it boil. Place the grapes in a clean steamed jar, pour in boiling water and simply cover the top with a lid. After 20 minutes, pour the water into the pan, add sugar and let it boil again. Pour the resulting syrup into the grapes and seal immediately. We put the jars upside down and wrap them up.

Canned grapes are like olives

• water - 1 liter;
• table vinegar - 2/3 cup;
• clove buds - 6 pcs.;
• allspice peas - 6 pcs.;
• bay leaf - 2 pcs.;
• sugar – 300 g;
• cinnamon stick - 1 pc.;
• grape.

Wash the grapes and separate the berries from the branches. We fill jars with them. To fill, boil water, add spices and vinegar. Pour the resulting marinade over the grapes and roll up. Canned grapes can also be stored at room temperature without sterilization.

Grapes canned in syrup for the winter

• ripe grapes - 1 kg;
• purified water - 1 liter;
• granulated sugar - 350 g;
• citric acid - ½ teaspoon.

We sort the grapes and remove spoiled berries. And then we fill all the grapes with hot water so that they warm up and in the future do not burst when in contact with boiling water. Then we put the berries in clean steamed jars and pour boiling water over them. After 10 minutes, pour the water into the pan, add sugar and citric acid, and after boiling, pour the berries again.

How to preserve grapes?

We pick the grapes from the branches, remove the seeds, dip them in sugar syrup prepared in advance and boil for about 15 minutes. Then remove the mass from the heat and leave for 5 hours. Place the container with jam on the stove again, bring to a boil, set aside and let stand for 5 hours again. Again, let the berries in the syrup boil, boil for 10 minutes, add citric acid, boil for another 10 minutes. After that, pour the jam into jars and seal.

Canned grapes in bunches

Wash the grape bunches thoroughly, blanch them in boiling water for 2 minutes, and then distribute them into jars. We prepare a syrup from sugar and water, which we immediately pour into the grapes and seal. After this, turn the jars over, wrap them and leave to cool.

Canned grapes for the winter

Canned grapes for the winter Grapes make not only delicious wine. A lot of interesting preparations can be made from this product. Recipes for canned grapes for the winter await

Are you pleased with the harvest of grapes?

It needs to be prepared for the winter!

Fragrant juices and compotes, sweet jams, savory pickles and thick jams will remind you of summer in winter.

Maybe make homemade wine? Why not!

Grape preparations for the winter - general principles of preparation

A lot of dust, cobwebs, and litter collect on the berries and twigs, which need to be removed. Wash the grapes in several stages, separating the berries from the tassels. Then they need to be placed in a colander or dried on a towel. Spoiled, soft, green and cracked berries are immediately discarded.

What is made from grapes:

Sweet drinks (compotes, juices);

Jam (jams, marmalade, jelly, honey);

Home wine;

Marinated, fermented preparations.

In any variant, winter preparation must be ensured sterility. The dishes are washed thoroughly, using baking soda. Then the jars are sterilized over steam or in the oven and cooled. After laying the berries, syrups and marinades are added. Jam and other sweet masses for the winter should be poured immediately after preparation, while the mass is hot. For sealing, special caps and a seaming key are used. Most preparations need to be cooled upside down under a warm blanket.

Compote - family preparation of grapes for the winter

Compote is a version of a sweet, aromatic and tasty grape preparation for the winter that absolutely everyone loves. A recipe for a drink without sterilization, which preserves the amazing taste and aroma of fresh berries. Recipe for one three-liter jar.

Ingredients

2.2 liters of water;

700 g grapes;

250-300 g sugar;

1 tsp. citric acid;

A piece of zest if desired.

Preparation

1. The jar needs to be washed with baking soda and doused with boiling water. Treat the lids too, but without soda.

2. Rinse the grapes, remove the tassels, dry the berries on a napkin, then transfer to a prepared container. You can add a little zest.

3. Boil syrup from water and sugar, let it simmer for at least three minutes.

4. Now pour the acid into the jar and fill it with boiling syrup.

5. Immediately roll up, turn over, cover with a warm blanket.

6. The compote should cool down

7. Upside down, it will stand for up to two days. Then the jar can be returned to its normal position and moved to the basement.

Jam - a tasty preparation from grapes for the winter

Grape jam can be made from any variety, the berries can be of different colors, in any version the delicacy is very aromatic, sweet, and tasty.

Ingredients

1 kg of grapes;

0.8 kg sugar;

1 tsp. citric acid;

1 glass of water.

Preparation

1. Free the berries from the branches, rinse well, and leave in a colander to drain the liquid.

2. Combine sugar and water in a saucepan. Heat the syrup over low heat and let the grains dissolve. Then let it boil. Turn off the heat.

3. Add berries to the syrup, stir and leave for an hour.

4. Turn on the heat, boil the jam after boiling for 40 minutes. Using a large, clean spoon, periodically remove any thick foam that appears on top.

5. Add vanilla and citric acid, simmer for another quarter of an hour.

6. During this time, you need to prepare the jars: rinse, sterilize. The lids can simply be scalded.

7. Using a ladle, spread the hot jam into the prepared containers, close the lids, and put them away for storage.

Wine - alcoholic preparation from grapes for the winter

Homemade grape wine is a wonderful alternative to store-bought drinks. The preparation process is quite long and requires attention, but the result is worth it.

Ingredients

10 kg of grapes;

3.5 kg sugar;

A glass of raspberries or currants;

Preparation

1. Prepare a wild yeast starter. Mix a glass of raspberries or currants with half a kilogram of sugar, leave in a warm place for 4 days, they should ferment.

2. Grapes for wine are harvested only in dry and sunny weather. The berries need to be removed, all debris and twigs removed, washed and dried.

3. Crush the berries, add the starter, leave to ferment for three days. Stir with a wooden spoon morning and evening.

4. Strain the resulting juice, squeeze out the cake, it will no longer be useful.

5. Mix the liquid with 1.5 kg of sugar, pour into a 10-liter glass jar.

6. Put on a glove, make a hole in one finger, leave in a warm place to ferment.

7. After 4 days, add another kilogram of sugar and stir. Leave for another 7-8 days.

8. Add the remaining sugar dissolved in two liters of water. Take the wine into a room with a temperature of up to 20 degrees, keep it for 18 to 25 days.

9. As soon as the wine stops playing, you need to take a hose and remove the wine from the sediment into a clean jar.

10. Leave to mature for 60 days, now the jars can be covered with a nylon lid or the drink can be bottled. If sediment re-forms, it will need to be skimmed off again.

Jam - a bright preparation from grapes for the winter

For jam, it is better to use dark grape varieties, for example, Isabella. Then the delicacy will turn out very bright and rich. Choose juicy and ripe berries.

Ingredients

1800 g grapes;

1 kg sugar;

Lemon term 90 ml;

1 tsp. zest.

Preparation

1. Wash the grapes, each one. Cut in half and place in a saucepan. Add a glass of water and place on the stove.

2. Boil under the lid for 10-15 minutes, the grapes should steam well.

3. Remove and cool.

4. Rub through a sieve to obtain a smooth puree. Return it to the pan and discard the rest.

5. Add sugar, chopped zest, stir and place on the stove.

6. Boil the jam for a quarter of an hour over low heat.

7. Add lemon juice and cook the jam to the desired consistency. Stir regularly to prevent the mixture from burning.

8. While the jam is preparing, prepare the jars with lids, they should be clean and dry.

9. Place the hot grape treat and seal.

Bekmes - honey made from grapes for the winter

Grape honey is a wonderful preparation, for which you will need the ripest and juiciest berries. Juice can be extracted from them in any way, for example, using an electric device or a juicer.

Ingredients

Grape juice;

Spices (optional).

Preparation

1. Take any amount of grape juice. Pour into a basin or wide pan; the larger the evaporation area, the faster the fruit honey will cook.

2. Place on the stove, skim off the foam when boiling.

3. Boil the mass by 3 or 3.5 times. The thicker it becomes, the more often you will need to stir the juice.

4. For flavor, you can add zest, cinnamon, ginger or just vanilla.

5. Check the thickness of the mass by cooling a few drops on a plate.

6. Pour boiling honey into sterile jars, seal, and put away for the winter.

Pickled berries - unsweetened grape preparation for the winter

For pickling, choose long, dense berries. Soft and juicy grapes will not work; they are best used for jam or preserves.

Ingredients

0.9-1 kg of grapes;

100 ml wine vinegar;

700 ml water;

1 clove;

1 cinnamon stick;

10 g salt;

100 g sugar.

Preparation

1. Combine all the ingredients for the marinade in a saucepan and place on the stove. Bring to a boil for a couple of minutes. Add cinnamon and cloves immediately, but remove them before pouring.

2. Grapes can be pickled with berries or small tassels. In any case, the raw materials must be thoroughly washed and dried.

3. Place grapes in clean jars. Containers need to be filled to the very top.

4. Fill the jars with boiling marinade.

5. Place a towel or any other cloth in an empty saucepan, place the jars, cover with lids, but do not seal.

6. Now you need to add enough boiling water to the saucepan so that the liquid covers the jars 2/3 of the way up.

7. Turn on the stove. Sterilize 0.5 liter jars for 10 minutes, liter jars for a quarter of an hour. The countdown begins from the moment the water boils in the pan.

8. Then carefully remove from the pan and tighten with a key. There is no need to remove or change the cover.

Soaked grapes with mustard - a vigorous preparation for the winter

Recipe for an interesting preparation of grapes for the winter. Sour, dense berries are best suited for it. The recipe is designed for 10 kg of berries, but you can make less. To do this, reduce the amount of all ingredients proportionally.

Ingredients

5 liters of water;

10 kg of berries;

50 g salt;

150 g sugar;

50 g mustard.

Preparation

1. The berries need to be freed from the branches, washed, placed in a tank, pan or other container on which it will be convenient to place pressure.

2. To pour, you need to dissolve all the ingredients according to the recipe, including mustard, in five liters of water.

3. Cover the grapes with a wooden circle or flat plate or lid. Place pressure on top.

4. Pour the prepared marinade into the tank. Leave the grape stock in a warm place for 4 days.

5. Then the tank must be taken out to a cool place with a temperature of up to 15 degrees.

6. After 3-4 weeks, you can take a sample from the workpiece. The soaked berries will last until spring, but the taste will intensify each time.

If the workpiece requires sterilization in boiling water, the countdown begins after the liquid boils in the pan.

When cooking sweet delicacies from grapes (jam, marmalade, jam), you need to remove the foam from the surface. If it gets into the jar, the workpiece will not last long.

If it is not possible to steam the jars, you can rinse them and place them on a wire rack in the oven. Turn on the oven and heat the dishes thoroughly.

To check the thickness of jam or grape jam, you need to drop a little delicacy onto a plate and cool.