The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Grape Juice

Remove ripe Concord grapes from the stems, wash them in a colander, bring them just to the boiling point over a moderate fire, stirring them frequently. Put them into a cooker for five hours or more. Drain them in a jelly bag for at least eight hours. Each quart of loose grapes should yield about one pint of juice. Add one cup of sugar to every quart of juice; bring it just to the boiling point and pour it at once into sterilized bottles, not filling the bottles quite full. Cork them at once. When cold, press the corks down more firmly, cut them off level with the top of the bottle, and dip the inverted bottles, for an instant, into [Wax for Sealing]. If bubbles appear in the wax around or over the cork, break them and dip the bottle again.