Juice is a healthy way to take in the fruits and vegetables you need for optimum health. Juicing is popular and there are hundreds of recipes on the Internet for a variety of different juice based drinks.Most of them assume that you will be using a juicer.

Not everyone can afford a top of the line juicer. Not owning a good juicer does not mean going without fresh juices. There is a little more work involved, but having totally organic homemade juice is well worth it. The recipe below will work with a variety of other berries. Use two pounds of grapes or berries per quart of juice as a rule.

tep 1:

Gather your fruit. The easiest fruit to start with using this method would be grapes. It takes just over two pounds of grapes to make one quart of juice. Most recipes are based on the USDA recipe that calls for twenty four and a half pounds of grapes. To gather this much, either pick your own, visit a farmer's market, or choose a wild growing variety. Many people love the taste of wild scuppernog grapes when used in juice.

Step 2:

Wash and remove the stems from the grapes. Wash in batches, then place into a large, clean bucket. Make sure there are no stray bees or wasps. Yellow jackets love grapes and can hide inside of the bunches, accidentally getting a ride into your home.

Step 3:

Carefully pour the grapes into the largest capacity pot available. A hot water bath canning pot is perfect for this step. Either- A) Heat water to just boiling with the grapes in the pot-or- B) Pour boiling water over the grapes, just enough to cover. As soon as water is to boiling point, reduce heat to a simmer and leave until the skins are very soft.

Step 4:

Carefully pour the juice through a double layer of cheesecloth that is lining a strainer. Once all of the juice has been strained into a large, clean bucket, begin squeezing the skins and pulp through the cheesecloth. Twist the top of the cheesecloth down to extract every drop of juice.

Step 5:

Pour into jugs and place in the fridge for one to two days.

Step 6:

During the time the juice is sitting, sediment will build in the bottom of the jug(s). Pour the juice off or strain again.

Step 7:

Pour all of the juice back into the large pot and add sweetener if desired. If using sugar the normal addition is about one and a half cups if the grapes are sweet themselves. If the grapes are watery or slightly bitter, up to 3 cups for the entire batch may be needed. Heat the juice until the sugar is dissolved then to a boil. Remove from heat and store.

Storing Your Juice

This juice can be stored by canning- pour into jars and leave one fourth inch of space from the rim. Process in a hot water canner for 5 min if using quart jars and 10 if using half gallon size. Remove from the water carefully and place on a folded towel in an out of the way place. Allow to rest undisturbed overnight. You should hear the lids pop as the jars cool. This indicates they have sealed well.