===== Grape Juice =====
  * 17 Cups of grapes ( approx 1 plastic bag of grapes )
  * 9 Cups of water
  * 5 cups Sugar
  - First Boil
    - Put Grapes plus 5 cups of water on stove
    - Boil 20 minutes
    - Strain
  - Second Boil
    - Add 4cups water
    - Boil up
    - Strain through cheesecloth
  - Third Boil
    - Add Sugar
    - Boil 5 minutes
  - Process
    - Bottle while hot leaving 1/4 inch headspace
    - Process 15 minutes

a double batch made 9 quarts plus maybe a pint.

==== Easy Grape Juice ====
Not concentrate
  - Put 2 cups of grapes in quart jar
  - Add 1/2 cup sugar (or 1 cup)
  - Fill with boiling water
  - Put lid on that has been soaking in really hot water (not boiling )

  - Process 10 min. in boiling water bath
  - Ready in 6 weeks !

 Aunt's recipe

===== Grape Pie =====
==== Grandma's recipe ====
halved
  * 6 Cups grapes (1.5qts)
  * 3/4 Cup sugar
  * 1/3 cup cornstarch



==== Concord Grape Pie ====

Ingredients:
  -Grapes (2-4 lbs)                 -Pie Crust
  -4 1/2 tsp cornstarch
  -1/2 cup sugar

  - Slip grape skins off and save.
  - Drain the juice from the pulp into bowl with skins.
  - Put pulp into sauce pan and boil for 6 min.
    -Strain pulp through sieve into bowl of skins (to separate the seeds).
    - Let cool and put into fridge for at least 2 hours.
  - Add cornstarch and sugar.
  - Mix and pour into pie crust.
    - Bake at 450 for 10 min.
    - Reduce heat to 350 and bake for 30 min.
http://fawnmeadowvineyard.com/grapejelly.aspx

==== Recipe 1 ====
  Concord Grape Pie (loosely)
  4 cups grapes off stems
  3/4 cups sugar or to taste
  3 T cornstarch
  pinch salt
  1 T butter

Pinch pulp out of grape skins. Save skins. Put pulp in saucepan. Simmer until they are soft enough to put through food mill or strainer (with all liquid) to remove the seeds. You should have 1 1/4 c pulp. If not, add water. Add the cornstarch, sugar and skins and mix well. Pour into pie shell. Top with second crust. Slash crust and bake at 425 for about 50 minutes or until filling bubbles out of the crust.
(recipe adapted from The Lost Art of Pie Making by Barbara Swell
http://goodfoodonkcrw.vox.com/library/post/pie-a-day-39-concord-grape-pie-with-butter-coconut-oil-crust.html



===== Canning Tips =====
  * Cans need to be completely covered with water
  * Have a tea kettle with some boiling water to pour over the jars after putting them in the canner
  * just cover top of jars
  * put about 1/4 cup of vinegar in canner to keep jars from getting funny looking