Cooking

You can puree them and make jam. Or juice them and make jelly.

Iirc, that’s the old school canning method for preservation

Edit: here is a good set of instructions for jelly. The difference between jam and jelly is that jam uses whole fruit that’s been puréed.

(At least, that’s the distinction in the US. I’m aware euro, jelly=jello in some places.. jello sets harder...)

I would suggest straining it for jelly instead. You tend to get a better texture that way, and you can usually find a canning section in most grocery stores with mason jars, rings and lids. Everything gets sterilized in a pressure cooker (or boiled) to help it last. If you don’t want to use the ring-leads, the parrafin wax that’s also right there can be used- melt in a double boiler and pour a 1/2 on top.

(or… if you don’t use gas, just a pan, is fine. To quote my grandma, “It is wax. You can make candles out it. Or a house fire.” She taught me most of what I know about canning)

Give'm to that' pesky duck that keeps pestering my lemonade business every fucking day

Definitely don’t juice them and mix it with yeast.

You might accidentally make alcohol in about 2 weeks

Freeze them? That's a popular snack at my house.

If you like fish, the best trout I think I've ever had was trout amandine with grapes. Sounds weird, but it worked surprisingly well. Oh, or waldorf salad, which is apparently a controversial suggestion, but I used to love it.

Are we talking just a flat of grapes? Or more. Because wine is a classic way to deal with excess grapes.

I'd probably squeeze the juice and freeze it. Then use the skins for chimia (a type of jelly - see further info below*). Here's the recipe:

• 3 cups of grape skins. Don't include seeds, they get bitter.
• 2 cups of water.
• 1/2 cup of sugar.
• 1/2 cup of lemon or lime juice.

1. Cook the skins in the water. Let it boil for ten minutes or so, on low fire, then drain the excess water.
2. Add sugar and lime juice. Keep cooking it on low fire and stirring it. The skins should fall apart on their own and thicken the jelly, but if you want use a blender to speed up the process. Keep in mind that the final result will be thicker when cold, so don't cook it too thick.

That's it. If preserving it put it inside pots while still boiling hot, and they should outlast the thermal death of the Universe.

*further info: @[email protected] mentioned that the distinction between jam and jelly depends on the country for English speakers. Well... when you speak Portuguese it varies regionally in Brazil (and likely in Portugal, too), and it might have one to three categories. I grew up with three:

• geléia or geleia - jelly made with whole fruits, either heavy on pectin by themselves or with added pectin (e.g. from the white part of lemons). It sets hard, with a gelatinous consistency.
• doce - the word means literally "sweet", and it's used for stuff like dulce de leche (doce de leite) or desserts, but when it comes to fruits it's usually "jam". No pectin added, so it's usually runnier
• chimia - at least I see it as a type of geléia/jelly, but a lot of people see it as a third thing, aside from the other two. It's traditionally made with pomace, as a way to reuse leftover skins from wine production; because otherwise the drunkards would make graspa aka bagaceira (grape pomace spirit) out of it.

That's basically as far north as Paraná though. Norther than that (São Paulo) and people don't use the word "chimia"; go further north and they take "geléia" and "doce de frutas" as synonymous.

If your teeth aren’t sensitive to cold some people enjoy frozen grapes. If you have other fruits you could add it to a fruit salad or parfait. If all else fails you can make jelly.

Although it was too long ago to remember, I did make a rhubarb and grape pie. With cinnamon, butter, flour, and sugar. I mixed the fruit, flour, cinnamon, butter, sugar in a bowl. Filled a pie shell, and baked for about 45 minutes.

The only things I can remember from all the pies I made from that time is I liked every single one of them, and the grapes, I sliced in half before using them.

Make grape compote and freeze. Otherwise jelly or jam are good options as said elsewhere.

Pickle them

Move somewhere that their leadership is appreciated.