I canned the grapes this year just like you would put up other fruits. This means pulling every grape off the stem which takes several hours. I took pictures of the three large bowls of grapes that I stemmed for two and a half hours, but they are not in my camera??? Take my word for it; it was an impressive site. Then I loaded them into sterile quarts, added boiling water, sealed them and water bath canned them for 15 minutes. No sugar needed because grapes are so sweet.
I got 12 quarts and three pints (ran out of clean quart bottles) plus another quart (peanut butter jar that was not sealable) for immediate consumption. To use them later I just drain off the juice which is quite concentrated and rinse off the grapes with half a bottle of water for great grape juice. If you like it stronger don't add the water. Then put the fruit through a food mill and use the pulp to make some Chia Seed Jam. It works.
Not too bad for a day's work. 2 hours picking grapes, 2-1/2 hours stemming them and another 1-1/2 hours canning them. (And that is why I don't can too much any more. It is a time consuming process.) [and tiring]