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Four processing of grapes
At present, the grapes in Shandong have reached full maturity and are now being sold on the market. Beyond fresh consumption, grape-producing regions also have great potential for processing. This not only maximizes the use of grape resources but also enhances their value and improves economic efficiency. Here are four effective methods for processing grapes, offering readers a variety of options to explore.
**1. Grape Juice Production**
Start by selecting high-quality grapes—those that are fully ripe, firm, and free from pests or diseases. Wash them thoroughly with clean water, remove the stems, and place them in a clean aluminum pot. Crush the grapes either by hand or using a flat-bottomed tea bottle. Next, heat the mixture over low fire at around 70°C for about 5 minutes. Then, pour the crushed pulp through a four-layer gauze cloth, squeezing it by hand to extract as much juice as possible.
After filtering, add 200–300 grams of sugar per kilogram of juice, stir well, and heat it again at 80–85°C for 20 minutes to sterilize. While the juice is sterilizing, place the bottles in another pot for the same process. Once done, fill the bottles while hot, seal them tightly, and then submerge them in 80°C water for 20 minutes to ensure complete sterilization. Let them cool before storing.
**2. Grape Preserves**
Wash large white grapes and carefully remove the seeds with a pin. Cook them in a sugar syrup, starting on low heat and gradually increasing the temperature. Keep stirring until most of the liquid evaporates. Before removing from heat, add a small amount of citric acid, along with vanillin to enhance the aroma. Once cooled, you’ll have delicious grape preserves ready to enjoy.
**3. Grape Jelly**
Select ripe grapes and place them in a deep container, adding enough water to cover them. Cook until the skins crack open and release the juice. Strain the mixture through a fine sieve. For every 0.5 kg of juice, add 0.5 kg of sugar and 250 g of water. Cook the mixture until it thickens into a jelly-like consistency.
**4. Pickled Grapes**
Choose thick, seedless, and fully matured grapes. After harvesting, remove any diseased or damaged ones. Soak the grapes in a 10% saltwater solution for two days. When the skin turns yellow, take them out, rinse, and layer them with salt for another five days. Dry the grapes and store them in a salted environment for long-term preservation.
Before processing, soak the dried grape rings in cold water for a day, then rinse under running water until the saltiness decreases. Dry them partially in the sun. Prepare a spice solution by boiling licorice, adding sugar, saccharine, and vanillin. Soak the semi-dried grape rings in the solution multiple times, allowing them to absorb flavor and sweetness. Finally, mix in a small amount of refined vegetable oil to maintain moisture and prevent stickiness.
The finished product should be amber or dark brown in color, shiny, with a uniform texture, soft yet not too wet, and balanced in sweet, sour, and salty flavors. The water content should remain below 18%.
These methods not only help reduce waste but also create new opportunities for farmers and food processors to maximize the value of their grape harvests. Whether making juice, preserves, jelly, or pickled grapes, each technique offers unique benefits and can be adapted to suit local tastes and market demands.