Start by filling the base of the steam juicer with water. Fill it all the way up to almost the rim and place on a stove top. It’s essential that the water doesn’t dry out when juicing.

Add the second and third layer to the juicer. Then wash your grapes thoroughly and remove any shriveled, rotten, or unripe grapes. It is not necessary to remove the remaining grapes from the stems. However, you may want to remove the stems if you plan on using the leftover pulp to make jam or fruit leather. Place grapes in the top layer of the juicer. Put the lid on the top, heat to just above medium heat. Set the timer for one hour.

Meanwhile, heat up the mason jars you will use for canning the juice. This can be done several ways, you can run them through a dishwasher or heat them up in the water bath canner you will be using. Because the grapes will be canned for over ten minutes it is not necessary to sterilize the jars. But do make sure they are hot and clean!

Put a small table shorter than your cooktop in front of the juicer. Place hot mason jars on the small table. Remove the lid from the steam juicer. Place the hose in the jar and release the juice. Watch in amazement as delicious, pure grape juice fills your jars. At this point you can taste the juice and see if it needs additional sugar. My grapes were a little tart this year so I added 2 Tablespoons sugar per jar. Stir until the sugar dissolves in the hot juice.

Leave ¼ inch headspace. Wipe jar rims. Add clean lids and bands to jars. Tighten bands to fingertip-tight.

Place jars in a water bath canner with hot water. Ensure all the jars are completely covered with water by one inch. Bring to a boil and process both pint and quart jars for 15 minutes. After 15 minutes of boiling, turn off the heat, remove the canner lid. Wait 5 minutes. Remove jars from the canner. Let cool for at least 12 hours before removing the bands and store.