GRAPE JUICE

Pure grape juice is what the title implies —e entially the full, unadulterated juice of the fruit, carefully filtered, and promptly sterilized to prevent fermentation. Its principal component is grape-sugar (from 15 to 2716%) together with small quantities of tartaric and malic acids, etc. Its drinking quality varies, as would be expected, with the species and variety of grapes used. The typical grape juice of the eastern and central states, made of Concord and similar grapes, is subacid and only moderately sweet (a small quantity of sugar is frequently added); that of California of vinifera grapes is very sweet and so low In acid content that it is often blended or acidified to give it ‘‘sprightline .’’ Grape juice can be easily made at home, and the pre ed residue can be profitably employed for the making of jelly, catchup, and fruit paste. The chief e entials are: (1) The selection of sound, fully ripe fruit of a variety known to be suitable for the purpose. Black and red grapes are best. If an eastern housewife wishes a milder, sweeter juice than that of the Concord style, she can obtain an excellent product from Delaware or Catawba grapes. Of the Muscadine grapes (see Muscapinr and Scuprprrnone) the most satisfactory for the purpose is the Thomas. (2) Prompt pre ing—with eare to avoid crushing the seeds. Cold pre ing is always best for California (vinifera) and Musecadine grapes, and is preferable also for eastern grapes (Concord, etc.) in inexperienced hands. (3) Permitting the juice to stand undisturbed for five hours or so in a cool place, _then straining the clear part above the sediment through two thickne es of clean cheesecloth, and (if nece ary or desired) sweetening, or blending, or acidifying. (4) Filtering—as through a flannel jelly-bag. = (5) Placing in sterilized jars or bottles, capping, and pasteurizing. In pasteurization it is important to avoid raising the temperature of the juice above 190° Fahr. Any degree above is lable to be detrimental to the flavor; 200° Fahr., or higher, will certainly spoil it. Pasteurization is effected by one hour at 165° Fahr. or four minutes at 180° to 185° Fahr. (as temperatures of the juice, not merely of the water surrounding the jars or bottles). A third and, for the average individual, an easier method is to set the containers in cold water and slowly bring the heat (of the jnice) up to 180° to 185° Fahr. If to be capped after pasteurization, the temperature is obtaimed by thermometer test of one or more of the containers. If capped before pasteurizing, the water temperature should be checked at 180° to 185° Fahr. and maintained at that point for a short time. Experiments by the United States Department of Agriculture have shown that, with a wash boiler reasonably full, four minutés is sufficient for half-pint bottles, five minutes for pints, ten minutes for quarts, and twenty minutes for gallon jars. A second filtering after some months of settling (followed of course by repast eur i zati on) greatly improves the appearance of the product. The color of the grape juice secured by cold pre ing will nearly always be white or yellowish instead of the purplish red of the greater part of the commercial product, as there are only a few grapes which have pink or red juice. The red tint can be obtained, if black or red grapes have been used, by heating part of the juice and pouring it over the squeezed skins. Almost any shade of red may be thus secured, according to the variety of grape and the length of time the juice is allowed to remain _ on the skins. his proce also adds other substances, chiefly tannin, to the product, the advantage or disadvantage of which depends upon individual tastes—the result more closely resembles ordinary sweet red wine, though it is still non-alcoholic. As many people find grape juice too sweet as a straight beverage, it is often better enjoyed when served diluted with water—either plain or carbonated. It has many other uses—in mixed beverages (added to lemonade, etc.), in the preparation of de erts (as ices and gelatins), and in mixed salads. From a dietetic standpoint, grape juice is e entially a solution of grape-sugar flavored in a manner that is pleasing and refreshing to the average palate.