Grape Season

Red ones, yes. White ones, not so much.

Concord/Coronation grapes are in season very soon. I can hardly wait! 🍇🍇🍇

Grapes seem nice

Especially when they are violently squished and rotted into a tasty juice that delights my brain

I love Concord grapes. Japanese kyoho, too.

Concord grapes are a different species than European wine grapes, so their taste is usually familiar to Americans, but not to European taste buds. The grape jelly or grape juice (or "grape" candy), is from Concord grapes, which grow in colder climates, like the Great Lakes States.

I heard Glenn is a fan of sour grapes.

How many Oscar noms and no statues?

I prefer my grapes in liquid form.

I like red grapes the best.

I'm in Sonoma County, CA and many people grow Concord grapes here.

In fact, my neighbor has a grapevine across the entire length of his backyard and gifted me with a large bag of Concords today - the 2nd bag I've received this season.

They're so damn delicious. I only eat a few at a time.

I won’t have grapes in the house because I have a dog

I had to look up the dog/grape thing. I never knew that was actually true.

The last time I bought grapes (white seedless) they cost 12 bucks and weren't very good.

I think I'll stick with apples.

I enjoy the slightly tangy sour-sweet combination of flavors in Concords, but they have seeds, which is not fun for me. Apparently the seeds are edible and somewhat nutritious, but I'm not a fan. Some grape connoisseurs describe the taste of American origin grapes as foxy, or even slightly skunky, but I don't observe that. The skins can be tough however and sometimes the eater has to spit them out.

The European grapes were all dying of a fungus in the 19th century. Grafting them onto the roots of resistant American grapes is what saved the wine industry.

I just sold my property which had grape vines on it. Some of the vines were Concord-type grapes. I found an internet source for making grape juice. You could just dump a bunch of washed grapes (seeds, stems and all) into a canning jar, pour water and a little sugar onto it, put canning lids on them and pressure cook them. The pressure would force the seeds and juice out of the grapes, and the flavor would permeate the water sugar mix. When ready to consume, you could just pour the contents of the jar over a sieve into a glass to catch all the seeds, skins, and stems. Utterly delicious.

R12, You never cease to amaze me.

A recipe for kitchen death at R12.

I'm sad that some people think I'm trying to kill my fellow DLers. I would never...... (well, maybe a couple)

PS Grapes are an acidic fruit, so you can't get botulism from home canning them - unlike, say, green beans, which, if you were to choose to home can them, you'd need to follow the canning instructions very carefully or else risk killing yourself and your dinner guests. In fact, you could process grapes in a boiling water bath and still be safe - but pressure canning is quicker and does a better job of squeezing the flavor out of the grapes. .

PS I never tried home canning vegetables or meat. I own a pressure canner, but you'd need to have it checked out by a technician every year to make sure that he was reaching the safe level of pressure to safely can these kinds of food, and I was too lazy.

Have you ever made the recipe, or not? The recipe is far too casual.

1) seeds, stems and all - will make bitter grape juice

2) pressure canning is more delicate and precise than the recipe lets on.

If you pack whole grapes, stems and all, then top with water and sugar, or seal the lids too tight, you create a jar that’s mostly solid fruit and liquid with almost no head-space for expanding gases. As the mixture heats, the air and steam inside expand and need to escape; if the lid’s venting channel is blocked by floating grape skins or pulp, pressure can build up inside the jar. It could burst inside the cooker.

The Concord grapes that my neighbor grows neither have seeds nor tough skins - I've never had a more delicious grape in my life and can't believe I've been missing such deliciousness.

In fact, I've asked him for a couple canes so I can plant my own this fall.

[quote] Grape

This word is triggering.

R17. I've made this recipe many many times, with none of the problems you listed. Of course I left head room.... that's canning 101. But fruits are very forgiving. No problems with seals, no bulging lids, no mold, no off flavors or smells. Sugar is also a preservative.