University of California Agriculture and Natural Resources released information on Apr. 30 about the formation of crunchy crystals in home-canned grape juice, syrups, and jellies. These hard shards or granules are identified as tartrate crystals, which form when tartaric acid in grapes reacts with potassium to create potassium bitartrate.
The organization said that while these crystals are not harmful, they are often considered undesirable in finished grape products. The release outlines a simple method to prevent tartrate crystals from forming: after extracting juice from grapes, it should be left undisturbed in the refrigerator for at least overnight, but preferably for 24 to 48 hours or longer. Oregon State University recommends waiting two to five days before carefully straining the juice into a clean container without disturbing any sediment or transferring any crystals.
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