I already had the juices prepared and sitting in the fridge, waiting for me to get my heinie in gear.
To get the grapes ready, first we picked the wild grapes. Then, following my Mom's instructions, I washed the grapes in the sink (leaving them attached to the stems). After they were rinsed off, I put them into a tall stockpot, squished them down a little, and then covered them with water. I simmered the grapes for about 30 minutes, going until the grapes burst. Finally, I set up another stockpot, the colander, and a flour sack towel to strain the grape skins, seeds, and stems. Viola! Wild Grape Juice!
To get the crabapples ready, we picked the crabapples - read as having to stand in the lawn cart to reach most of them. :) I used most of the crabapples in pickled crabapples. I still had about 6 -8 quarts of apples left. I washed the apples in the sink. Then, because they were little, I cooked them whole. Into a deep stockpot, I put the washed crabapples and covered with water. I simmered until the apples were tender. Then I strained the same way I strained the
Here's the grape juice on the stove.
Here's the finished product.
And, they are both yummy! Tried both of them on my breakfast toast!