Canning 101: Simple Grape Jelly

Grape jelly is one of the simplest ways to get started with canning! It only requires 2-3 ingredients and because the jars are small, it is easy to do even in a tiny kitchen. Homemade jelly makes a great gift, especially with a loaf of fresh bread. 

Yummy Grape Jelly

To get started you need 100% grape juice(or any other 100% juice that you like), pectin and sugar.

There are several brands of pectin on the market.  Some of them are specifically designed for low or no sugar jams or jellies.  I prefer the low sugar variety, when I can find it, as I think it sets and tastes better--but it is a matter of personal preference.  Make sure that you follow the recommendations of the pectin that you purchase.  Do not try to use regular pectin to make low sugar jam or vice-versa, the jam will not set properly.

The first step is to prepare your jars.  Wash your jars thoroughly and then place them in a large pan of water and bring to a boil.  Turn off the heat and let set.  Or you can run your jars through your dishwasher and use the sanitize cycle, if you have one.  You also need to prepare your lids by placing in a pot of hot water.

Lids in pan

jar rings

Once your jars are ready, then carefully measure your ingredients.  Be sure to check the directions that come with your pectin for juice to sugar ratio.  Also, fill your canner half full of hot water and place on stove.  Be sure to place a canning rack or towel in the bottom of your canner.

Add your pre-measured juice to a large pot and place on the stove.  Stir in your pectin and heat over medium heat until pot comes to a full rolling boil (a boil that doesn't stop when stirred).

Juice in pot

When your juice is boiling add your sugar all at once and stir to dissolve.  To speed this process up, pre-heat your sugar in a warm (200 degree) oven or in the microwave for 1-2 minutes.  Bring the sugar and juice mixture back to a full boil and boil 1 minute, stirring constantly.

Remove jelly from heat (be careful the syrup is REALLY hot!), and begin ladling it into the prepared jars using a canning funnel.

Fill jars, leaving a 1/2 inch of space at the top.  Carefully wipe the rims of the jars with a paper towel making sure there is no jelly or other debris on the lip,  Using a lid lifter, place warm lid on top of jar and use screw band to hold in place, tightening just until tight.

Wiping jar lip

Place jar in your prepared canner.  Cover and bring to a boil.  Boil for 10 minutes and then turn off heat.  Let jars sit in water for about 15 minutes.  Then use tongs to carefully remove jars and place them on a towel in a draft free location.

canner ready for jars

You will hear a soft ping as the jars seal themselves.  After 24 hours check your jars to be sure they are all sealed.  The lid will be concave and not flex when you push it.  If your jar is not sealed, place in the refrigerator to be used first. 
After your jars are cool, you can remove the rings (if desired).  Be sure to label your jelly! 
Store your jelly in a cool, dark place (preferably), but at least out of direct sunlight.

Canning 101:The Equipment

 From jams and jellies to ketchup to homemade stocks, canning is a great way to save money and it puts you in control of what your family is eating!

I think it is always best to learn something like canning from a friend, mother or grandmother who can walk you through all the steps, plus you have the added benefit of their years of experience, but for many they do not have anyone close to them to share their knowledge.  I hope that I can share just a little of what I know and give you the confidence to give canning a try!

The first place to start learning about canning is from a good book.  I highly recommend the Ball Blue Book of Canning for anyone starting out or experience.  Not only does it have step by step directions and lots of information on safety, the recipes are tried and true!  You can normally find the Ball Blue Book in with the canning supplies at most stores.

Ball Blue Book of Canning-if you only buy one book, make it this one!

 There are a lot of other great books on canning.  Some are geared for small batches or more gourmet type foods.  Be cautious when using recipes off from the internet--check them against a reliable source for safety.  I have read a few recipes online that if followed would be food poisoning waiting to happen (from unsafe processing times or methods to just plain unsafe food handling procedures).

Assortment of canning books

While canning can save you money in the long run, it does require an initial investment in the proper equipment.  Yard sales, Craigslist, classifieds and even grandma's basement are good places to start looking for canning supplies--especially jars.  Most department stores and grocery stores carry canning supplies in the summer and fall months, also.

Jars: Jars come in an assortment of sizes. What you are canning, as well as the number of people you are serving will determine what size jar you use. The smallest jars are 1/2 C. and are great for specialty mustard, spiced honey, or small amounts of jam or jelly (ideal for singles, or gift giving). Jelly jars are 1 Cup in size are used for jams, jellies, mustard, chutney, etc... The next size up is pint, which is 2 C. These are great for jellies for bigger families, sauces, ketchup and some vegetables.  The largest jar is quart size or 4 C. It is good for tomatoes, sauces, beans, and soups.  You can also buy 1/2 gallon jars, but they are harder to find and can be quite expensive.  The 1/2 gallon jars I own are used to store spices, nuts and dried fruits.

jars from 1/2 cup size to 1 quart

jar rings

jar lids-regular and wide mouth

You also need lids and rings to fit your jars.  If you purchase new jars they will have the lids and rings, but older jars will often come without.  Jars come in two sizes-regular and wide mouth.  Regular jars are great for sauces, liquids and jellies.  Wide mouth jars are great for anything you can whole or in large chunks (potatoes, peaches, apples, etc....).  The jar rings are reusable as long as they are not bent or rusty on the inside.  Jar lids must be replaced each time you can.  The seal on the lids breaks down and won't form a good seal leaving room for bacteria to get into your foods.

Most basic canning kits include a canning funnel, jar lifter and lid lifter.

Jar lifter, canning funnel, lid lifter

The jar lifter is invaluable for lifting hot jars out of the canner!  The funnel makes filling the jar easier and less messy (hopefully).  The lid lifter is nothing more than a magnet on a long piece of plastic which helps lift the lids out of hot water to place on the jars.  While you could probably get by without these items, they make life so much easier!


Last, you need a pot for canning.  If you are water bath canning you can use an pot large enough to hold your jars and cover them with water--you do not have to have a "canner".  The benefit of a canning pot is that they are light weight, most are coated aluminum so they heat up fast, and they are sized to hold your jars, Most also come with a rack that fits in the bottom of your canner.  If you do not have a rack then you need to place a towel in the bottom of your pan to keep your jars from making direct contact with the bottom of the pan.

Assorted sizes of canners

Pressure Cookers

Pressure cookers are used for canning low acid foods like stocks, meats, dried beans and certain vegetables.  Pressure canning usually takes more time to process and can be a little intimidating the first couple of times. The biggest thing is to make sure you read the instructions that come with your pressure canner and understand how it works before you use.