Grape Leaves-Canning Recipe

1. 1

   Pick grape leaves that are young, tender, and light green in color.

2. 2

   Cut off stems and wash in cold water.

3. 3

   In a large pot-6 quart or larger-bring water to a boil.

4. 4

   Drop in leaves 12 at a time.

5. 5

   Cook for 30 seconds, remove and plunge in ice cold water.

6. 6

   Pat dry and stack 6 in each pile.

7. 7

   Roll stack and tie with string.

8. 8

   Bring the 1 quart water to a full rolling boil with the salt.

9. 9

   Boil 5 minutes.

10. 10

    Pack rolls of leaves in sterile, hot quart jars.

11. 11

    (about 6 rolls per jar-and I remove the string).

12. 12

    Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space.

13. 13

    Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.

14. 14

    Consult chart for higher elevations.

15. 15

    *It should be noted that this recipe says you can keep the string on-I did not.

16. 16

    **To use open jar, remove rolls needed, rinse leaves in cold water and use.

17. 17

    Store remaining leaves with their brine in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.