Fantastic video! My muscadines and scuppernogs are very plentiful this year and I'm looking for inspiration and new ways of using them, as I wait for them to ripen. I appreciate the addition of the health benefits that you added to your video. I'll definitely check out your other video that you made for the cobbler, preserve etc. New subscriber here 😊.
This was awesome, Carolyn! You did a SUPER job, and I have NEVER hand seeded scuppernongs before NOR used the skins! Took me 4 hours to hand seed 2 and a half gallons while listening to John Prine and watching a movie, LOL. I am about to make preserves on the front porch! Thanks, and I subscribed and rang the bell!
Thank you so much for subscribing. Did your preserves turn out awesome? Did you think it was worth the effort? I would have called the muscadines scuppernongs but I did not know how to pronounce it. They call them muscadines here in Texas. I think they call them scuppernongs in Georgia and other southern states.
Do you have any advice on making muscadine juice? I was going to split the muscadines and then process like cranberry juice using the entire muscadine.
Wash grapes. Remove stems. Crush grapes . 1 pint of water per 10 pounds of grapes orc1 cup of water 1 gallon of grapes. Heat grapes to150-180 degrees f. 5-7 minutes until the pulps are soft.remove from heat and let set 5 minutes. Squeeze through a jelly bag or 4?layers of cheesecloth. Set in a glass container and place in a refrigerator overnight to allow acid crystals and dregs to settle to the bottom. Strain again but do not squeeze. Process in a water bath canner for 10 minutes.
Fantastic video! My muscadines and scuppernogs are very plentiful this year and I'm looking for inspiration and new ways of using them, as I wait for them to ripen. I appreciate the addition of the health benefits that you added to your video. I'll definitely check out your other video that you made for the cobbler, preserve etc. New subscriber here 😊.
This was awesome, Carolyn! You did a SUPER job, and I have NEVER hand seeded scuppernongs before NOR used the skins! Took me 4 hours to hand seed 2 and a half gallons while listening to John Prine and watching a movie, LOL. I am about to make preserves on the front porch! Thanks, and I subscribed and rang the bell!
Thank you so much for subscribing. Did your preserves turn out awesome? Did you think it was worth the effort? I would have called the muscadines scuppernongs but I did not know how to pronounce it. They call them muscadines here in Texas. I think they call them scuppernongs in Georgia and other southern states.
Do you have any advice on making muscadine juice? I was going to split the muscadines and then process like cranberry juice using the entire muscadine.
Wash grapes. Remove stems. Crush grapes . 1 pint of water per 10 pounds of grapes orc1 cup of water 1 gallon of grapes. Heat grapes to150-180 degrees f. 5-7 minutes until the pulps are soft.remove from heat and let set 5 minutes. Squeeze through a jelly bag or 4?layers of cheesecloth. Set in a glass container and place in a refrigerator overnight to allow acid crystals and dregs to settle to the bottom. Strain again but do not squeeze. Process in a water bath canner for 10 minutes.