Grape Sugar In Canned Grapes
How can I prevent the formation of grape sugar in canned grapes?
Take care that the syrup is of the same density as the juice of the
grape when the fruit and the juice are placed together in the can. The
density of the syrup and the juice are, of course, to be obtained by the
use of the spindle, the same arrangement employed for determining when
the percentage of sugar in the grape juice is right for raisin-making or
for wine-making. Whatever the density of the juice, make the syrup the
same by the use of the right amount of sugar.
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