Can I make muscadine raisins and safely store them in jars for a long period of time? They would be made from the seedless Oh My.
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Last year I dehydrated a few Oh My. The smaller ones dehydrated the fastest. I think it would be best to sort them by size first if whole dines are used.
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Once they reach a certain threshold of dryness/sugar concentration yes
Apparently the relationship is complex but more sugar means they can be higher moisture percentage
I googled the moisture percentage of raisins and it’s like 15-20%
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@Auburn … i dehydrated a couple hundred figs last fall.
I did the carnivore diet for 3 months… and did not get to eat any fresh.
I kept them in a few quart mason jars in the refrigerator with the lid on until March…
They were not vaccum sealed just in a jar with the lid on.
The last ones were as good as the first.
No sign of any problems.
I would think that Oh My would work about the same.
When mine start producing those big crops… I will be eating dehydrated figs and dimes all winter and into the spring.
TNHunter
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Thanks.
If you’re looking for a well behaved large black muscadine that is self fertile, Paulk Muscadine might be a good choice. The long stem also makes them easier to pick without leaving a wet scar.
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Nice! Maybe you should start a muscadine winery… Not many stores sell muscadine wine, but I would wager that there is a market.
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There is a muscadine winery in St. Augustine Florida. I’ve been there and have a bottle of wine from them which I purchased in 2011. https://www.sansebastianwinery.com/
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Maybe we should consider contracting with San Sebastian winery about selling muscadines for their wine processing. Just looking at their website they use the Noble, Carlos and Welder (?) .varieties. They state that they do purchase some grapes.
I’m more familiar with the Post winery out of Arkansas. I’ve purchased their white and red muscadine wines plus their Concord wine. They use the Noble, Sugargate, Summit and Carlos varieties as stated. Its always interesting to read which varieties they use.
My 3 year Carlos vine has a nice crop this year.
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Raisins with an attitude deserve a better name like Amaisins or Maisins. I’ve never tasted a store bought raisin as robust a flavor as these seedless muscadines. I have one of the budget dehydrators and some of the muscadines got very hard but most of them were very good. I took a little out of yesterday’s dehydration to snack on with a cup of coffee this morning. Can you think of a better name for these?
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When I did that small batch earlier… I only had 5 dimes left on my oh my… and some of those were half size dimes.
I washed and dried them and cut them in half… dehydrated 10 hrs @125 deg.
The halves of those smaller dimes were not hard… but they were a little crispy… had some crunch to them.
They were still good. Easy to fix that… only dehydrate full size dimes.
The full size dimes I dehydrated like that (halves) they were just right… chewey not crispy or crunchy… and IMO the flavor improved over the raw fruit… that dab of muskieness was gone… very flavorful, nice and sweet.
I have a 6 tray COSORI dehydrator… very happy with it.
TNHunter
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Play around with the temperature and time and let us know what works!
I think you could survive messing up a batch or two 
I really like the name amaisins
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Do you freeze your raisins (or whatever you call them)?
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I did freeze the first batch.
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Asked a store lady in the wine aisle lane the other day if Kroger had any muscadine wine. After looking at me with disgust she replied with something like “no but we some fancy brand name grape wine on sale”.After I said something like “thanks but I’m partial to muscadine wine” she looked at me with even more disgust!
Make me think that the general public hasn’t accepted muscadine wine.
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Is there any chance that she was ignorant of what a muscadine grape is? My first instinct is that she thought that you were requesting an obscure varietal.
I don’t know but I would think that most folks have heard of muscadines.
I’ve often wondered what blackberry or watermelon wine tastes like. Didn’t Tom T. Hall sing about watermelon wine or something?
Do any of you ever freeze muscadine juice?
I’ve canned 12 quarts of the juice and that is time consuming. I’m thinking of placing the juice that is remaining in sealable bags and then placing them upright in the freezer. After the juice is solidified the bags would be sealed with a vacuum sealer.
I’ve frozen muscadine juice in the past with excellent results. One suggestion, if you plan to add sugar to the juice before consuming, consider adding it to the juice before freezing.
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