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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