Get your area ready! I sanatized my jars and put them in the oven at 200 degrees to stay hot and sterilized while I was getting everything else together. I have 1 large water bath canner on the stove getting boiling and 1 stock pot filled with as much grape juice as I could fit in there. Then behind the pot of grape juice I put my lids in a pot of steaming water to sterilize.
Remove your jars from the canner and let them cool 24 hours. Remove the bands (not the lids obviously) and clean your jars thoroughly, label and store!
This was quite easy! The tast is unbelievable being from fresh crushed grapes. I did this process 2 times with 7 jars each time and ended up with 14 Quarts of Grape juice :)