"Brian Mailman" > wrote in message
...
> Scott wrote:
>
> > Putting Food By says to bring the juice to a 200 F simmer, then process
> > in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
> > only... I'm not sure if the pulp/skin combination would be different.
>
> Ask your local USDA agent (assuming you're in the US and if not,
> whatever passes for Department of Agriculture) to be sure, but I'd give
> that the same time as grape jam.
>
> And add lemon juice or citric acid/sour salt of course, to bring up the
> acid level.

You might also find help he
http://www.foodsafety.gov/