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UNFERMENTED GRAPE JUICE

(Beverages) - (The International Jewish Cook Book)







Wash and stem ten pounds of Concord grapes, put them in a preserving
kettle and crush slightly. Bring to the boiling point and cook gently
for one-half hour. Strain through cheese-cloth or jelly bag, pressing
out all the juice possible; return to fire and with two pounds of sugar
conk for fifteen minutes; strain again, reheat and pour into sterilized
bottles thoroughly heated. Put in sterilized corks and dip the necks of
the bottles in hot sealing-wax. If you can get the self-sealing bottles,
the work of putting up grape juice will be light. Sterilize bottles and
corks.

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WINES AND SYRUPS--UNFERMENTED GRAPE JUICE

To 6 pounds of stemmed Concord grapes add 1 quart of water, allow them
to simmer on range until grapes have become soft. Strain through a
piece of cheese-cloth, being careful to press only the juice through,
not the pulp of the grapes. Return the grape juice to the preserving
kettle and add 3/4 of a pound of sugar. Allow the juice to just
commence to boil, as cooking too long a time spoils the flavor of the
juice. Bottle at once, while juice is hot. Bottles must be sterilized
and air-tight if you expect grape juice to keep. Cover corks with
sealing wax.









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