To prepare Concord grapes with seeds, remove and save skins from grapes (pinch grapes at end opposite stem; fruit pops out).
Wash and stem grapes.
Place in a large
ack.
Wash and stem grapes; squeeze grapes out of their skins
Wash Concord grapes; pick from stems.
Into
Wash and remove stems of fresh Concord grapes (firm and ripe). Place 1 cup grapes into hot quart jar.
Add sugar.
Fill jar with boiling water, leaving 1/4-inch headspace.
Adjust covers and caps.
Process quart in water bath for 10 minutes.
Allow to set for 1 to 2 months before using.
Slip skin from grapes.
Bring pulp from grapes to a boil. Press through a sieve to remove seeds.
Add skins to pulp mixture. Mix sugar, flour, salt and lemon peel and add to grapes.
Pour into unbaked pie shell.
Cover with latticework of crust.
Bake at 400\u00b0 for 40 to 50 minutes.
If using pink or white grapes, do not add any lemon to mixture.
Wash grapes and put in crock (a few green ones, too); crush. Add boiling water, cup for cup, the same amount as grapes.
Cover with cheesecloth.
Leave for 10 days.
Strain.
For 1 gallon of liquid, add 4 pounds of sugar, then let work for 2 weeks.
Bottle and put a balloon on bottle until it stops working, then drink. The longer you wait, the better it is, like 6 months or more.
Separate skins from pulp of grapes.
Cook pulp 5 minutes or until softened.
Put through sieve to remove seed.
Add pulp to skins.
Mix sugar and flour together.
Add to grapes.
Stir in lemon juice.
Make pastry.
Pour in pastry-lined pie pan.
Cover with top crust and crimp edges.
Bake at 425\u00b0 for 35 to 45 minutes.
In sterilized jar place 2 cups grapes.
Add 1/2 cup sugar.
Fill to top with boiling water.
Seal jars at once with 2 piece lids. Process in water-bath canner for 10 minutes. Remove from canner and keep out of drafts(cover with a towel). Next day remove metal lid-bands, and label with date and contents.
Let juice stand 3 to 4 weeks before using.
Strain juice from grapes and use juice.
Remove skin from grapes; set skins aside.
In saucepan, heat pulp of grapes (without any water) just to boiling.
While hot, rub through strainer to remove seeds.
Mix strained pulp with the skins.
Stir together sugar and flour; mix lightly with grape mixture.
Slip skins from grapes.
Bring pulp to boiling; press through sieve to remove seeds; add skins.
Mix sugar, flour and salt.
Add to grapes; fill 9-inch pastry-lined pie pan, dot with small pieces of butter.
Cover with lattice top crust.
Bake at 350\u00b0 for 40 to 50 minutes.
Place seeded grapes in pastry.
Combine sugar, flour and egg. Mix well.
Spread over grapes, dot with butter.
Seal above filling with top crust.
Bake at 400\u00b0 for 10 minutes.
Reduce temperature to 350\u00b0 and bake 25 minutes longer.
Sort and wash grapes, and remove stems. Place them
Pop skins off the grapes.
Put centers in pan to boil (not too high), stirring constantly.
Remove all seeds; add skins to pulp, then stir in sugar and lemon juice.
Pour into pie shell; dot with butter.
Cover with other pie crust; slit top crust for steam to escape.
Bake at 425\u00b0 for 10 minutes; then at 325\u00b0 for 25 minutes.
ith the wine.
Remove grapes from stems. Either crush or
Squeeze pulp from skins of grapes until you have enough to make 1 1/2 cups pulp.
Save skins.
Put pulp in pan over a slow heat until seeds begin to separate from pulp.
Strain through a sieve. Add skins to the strained pulp.
Add sugar and flour.
Mix together.
Bake between 2 crusts for 45 minutes at 325\u00b0.
Slip skins from grapes; reserve skins.
In medium saucepan over high heat, heat grape pulp to boiling, stirring occasionally; reduce heat to low and simmer 5 minutes, stirring.
Press pulp through sieve into medium bowl to remove seeds.
Add grape skins, sugar, tapioca and lemon juice; mix well.
Let stand while preparing pastry.
br>Wash and stem the grapes. Squeeze the pulp out of
Slip skins from washed, stemmed grapes.
Boil pulp 5 minutes. Rub through sieve to remove seeds.
Combine cornstarch, sugar, salt and rind with pulp.
Cook until thickened, stirring constantly.
Add grape skins; cool.
Turn into pie shell.
Cover with lattice top strips.
Bake at 425\u00b0 for 10 minutes; reduce heat to 325\u00b0 and bake 20 minutes more.
Break the bunch of grapes apart into little clusters.
Combine white wine and sugar in a large bowl and stir to dissolve sugar. (The recipe says not to use an aluminum bowl.).
Add in the grapes and lemon peel, and gently toss to coat.
Cover and refrigerate at least 3 hours or up to 24 hours.
Transfer grapes to a serving tray or shallow bowl and sprinkle with rest of sugar.
Optional: you can substitute the sprinkled sugar for a bit of fresh chopped rosemary.