Cover grapes with water, bring to boil. Put through colander, sieve or food mill. Should be 9 cups pulp. Stir in sugar, vinegar, salt. Tie spices in small cheesecloth bag; add to grape pulp. Cook slowly until thick, stir occasionally. Remove spices. Pour into hot, sterilized jars or bottles, seal at once. Process in boiling water bath (212 degrees) 5 minutes. Store in cool dark place. Makes about 4 pints. IDEA: mix ½ each French dressing and ketchup. Serve on lettuce. Georgia Hirchberger, Dryden
  • 5 lbs. Concord grapes
  • ½ cup water
  • 5 cups sugar
  • 2 cups vinegar
  • ½ cup mixed pickling spices
  • 1 tsp. salt