Show GRAP JUICE AT HOME anybody who is able to can vegetables can mako make grape juice says a new publication of the united states department of agriculture farmers bulletin the principle is the same in both cases the sterilization of the product before it is st stored r away in case of grape juice this sterilization prevents the fermentation which in making wine turns the grape sugar into alcohol fermentation is caused by various ijo s fungi yeasts and bacteria which adhere to the skins and stems of the grapes if these are killed no fermentation is iq possible they can be killed in two ways but one the addition of antiseptics is not possible in the case of any article intended for human consumption because the antiseptics themselves are injurious the other method killing them by heat is the one used in the pasteurization of milk and is equally simple and practicable with grape juice p practical rac t ical tests indicate that grape juice is is satisfactorily satisfactorily pas without appreciable change of flavor when it is i heated to a temperature varying fron from to F if the tahe temperature pera ture is allowed to rach F the flavor of the juice is changed for the worse F for or home use there are a large number of varieties of grapes which will make a pleasant and ad healthful drink no i matter what the kind of grape however only clean sound fruit should be used and it should be well ripened but not overripe the grapes should first be ch rushed and pressed in an ordinary cider mill if the farm possesses one or by hand band if no mill is available the subsequent procedure depends upon whether a or I 1 a red juice is desired for a light colored juice the crushed gripes grapes are put in a cloth sack and twisted until the part of the juice is ext extracted iad one person holding each bachi end of the sack ack the juice is then put in pome convenient form of double boiler boilet in which it does not come into direct contact contact with the fire but is surrounded by ho hot I 1 t water I 1 and gradually heated to a temperature pera ture close to F As has already been said however it should not be allowed to go over this point if no thermometer is is available it is best to heat the juice u until antil it steams and then to take it from the fire before it is is allowed to boil it should then be poured into a glass or enam belled vessel and allowed to settle for 24 hours after which it can be drained from the sediment and run through some form of cloth filter the strained juice is is then put into clean bottles and sterilized once more in a water bath an ordinary wash boiler with a thin board on the bottom f for 0 r the filled bottles to rest on is is a convenient home device for this purpose after sterilization the bottles should be bG corked immediately with new corks the aror corks s having been previously soaked for about S SO 0 minutes in howater ho atwater tw ater for red juice the crushed grapes are first heated to the a same temperature as before and then strained through a clean cloth clota or drip bag without pressure thereafter the process is the same as for light colored juice grape juice should be stored away in bottles or jars that are not too large for after these have been opened the juice is likely to spoil if properly made however the juice should keep indefinitely as long as it is kept in sealed bottles in this respect it is of course like other canned goods which should al always be used as soon as possible le af afier tel they have been opened of the various varieties of grapes common in this country the delaware gives a juice of delicate aroma and excellent flavor the concord is darker with a sprightly taste and well known aroma the catawba isbella and salem grapes also yield an excellent product the california varieties produce a very sweet juice but in many cues cases there is little characteristic flavor for home use however the kind of grape that is most abundant in thee the vicinity will of course be used |