• Place grapes (stem and all) in the basket of your steam juicer.  It's perfectly fine to fill the basket all the way full.
• Fill the bottom part of the steam juicer with water.
• Add the juice collecting tray in the middle and the basket of fruit on the top.  Cover with the lid.
• Turn your stove on medium-high heat until the water comes to a boil.  Turn the heat down to medium-low and the steam from the water will start releasing the juice from the delicious grapes.  Be sure to leave the lid on to trap the steam in the grapes.
• Every 15 - 20 minutes, drain the hose on the juice collection tray.  If the tray gets too full, the juice will run over into the water below.  You don't want to waste any juice.

Canning Instructions

• Drain the juice directly from the steam juicer through the hose and into a quart jar.  Be sure to hold the jar with a hot pad, as it will get very hot from the steaming hot grape juice.
• Fill the jar to within ½ inch of the top of the jar with the hot juice.  Wipe jar rims with a clean cloth and immediately add a lid and a ring and screw bands on tight.  The heat from the juice will seal the jar.
• If you end up with a partially full jar, that you have to add more juice to a few minutes later, it may not be hot enough to self seal.
• Anything that doesn't seal can be processed in a boiling water bath canner.  (See instructions below).
• The type of grape you use will depend on the amount of juice you get.  Once you feel like you aren't getting anymore juice from your grapes, you can take off the lid and see what they look like.  It can be tempting to squish them, but this will put pulp into your juice, and won't give you as clear of grape juice.
• Grapes can be discarded into the compost pile when all the juice has been extracted.
• To process the remaining grapes, add more grapes to the basket of the juicer, and add more hot water to the base.  Repeat all other steps.

To Process Jars In A Water Bath Canner

• Fill canner about ⅓ full of hot water.
• Place on stovetop over medium-high heat.
• Add jars to the canner, making sure that the water in the canner comes just below the top of the jar.  If it covers the jar it can cause syphoning, which is where some of the contents of the jar can seep out the top during the canning process.
• Cover the canner loosely with a lid.
• Once the water has reached a boil, set your timer for 10 minutes.
• At the end of 10 minutes, remove the jars from the canner using a jar lifter.
• Place on a towel-covered countertop and allow to cool to room temperature.

Check Your Jars For A Seal

• The jars will seal as they cool because a vacuum will be created on the lid.
• Once the jars are cool, you can check to see if they are sealed by pressing on the flat lid.  If it makes a "pop" sound, it is not sealed.  If it doesn't move, and stays indented, it is sealed.

Storage

• Store jars in a cool dark place like a pantry or closet.  They should keep for several years, although this juice is so good you'll probably use it up quickly.

To Serve

• Add 1 quart of concentrated juice to a pitcher with 2 cups of cold water and ½ cup of sugar (if desired, depending on the sweetness of your grapes).
• Stir well and serve.