Recipe yields 9 pint jars.

PREPARE FOR CANNING

• Wash the jars you'll use, making sure each is clean and free of nicks in the rim, which could impede sealing.
• Wash the lids and rings in hot soapy water. (If you're using non-Ball brand lids, prepare as suggested by manufacturer.)
• Place empty jars in a canning pot or large stock pot with enough water to cover by an inch or two, cover pot, and set on high heat. It can take awhile for the water to heat, so get it started before you begin making the recipe.

PREPPING THE GRAPES

• Boil water and sugar together in a large saucepan to make a very light syrup, stirring occasionally until sugar dissolves. Keep the syrup hot until you’re ready to use it.
  3/4 cup sugar, 6 1/2 cups water
• Remove stems and wash grapes; drain. For raw pack method: Place washed grapes into prepared jars, packing as closely as you can without crushing the fruit. For hot pack method: Bring a stockpot full of water to a boil. Blanch grapes in boiling water for 30 seconds, then transfer directly to glass jars, packing snugly without smashing the fruit.
  9 pounds seedless green grapes
• Fill jars with whole grapes, leaving a 1/2” headspace.
• Cover the grapes with boiling syrup, maintaining the 1/2-inch headspace.
• Use a non-metallic tool around the inside of the jars to remove air bubbles. Add more syrup if necessary to maintain the headspace.
• Wipe jar rims to remove any residue that may have spilled. A clean rim is essential to a good seal.
• Set jar lids in place. Screw bands on finger tight.

CANNING

• Use a jar lifter to gently submerge jars into hot water in the canning pot. Water should cover the top of the jars by an inch. The water will cool somewhat in reaction to the addition of the jars. Return the water to a simmer and then set the timer.
• Process pints or quarts for 10 minutes at 0-1,000' feet altitude; 15 minutes for elevations between 1,001-6,000'; 20 minutes over 6,000'.
• Remove jars from water using the jar lifter and transfer to a solid, towel-covered surface. Allow to cool for 24 hours.
• Check seals. Lids should be solid and pulled down tight. (if they flex and pop, the jar didn’t seal; put unsealed jars in the refrigerator and use those first).
• Remove rings and wash outsides of jars. Store in a cool, dry place.