Here is the instructions for preserving your own grape leaves. Now you
can have stuffed grape leaves any time of year! (yummmmmmy)....
Whole grape leaves about 1 quart;
2 teaspoons salt in
1 quart water;
1 cup bottled lemon juice OR
2 1/2 tsp citric acid;
1 quart water;
Bring salted water to a boil. Add washed grape leaves and blanch for 30
seconds. Drain. Form into loose rolls and stand them up in pint canning
jars. Add lemon juice or citric acid to the second quart of water and
bring to a boil. Fill jars within 1/2 inch of top with the hot mixture.
Seal. Process in a boiling water bath for 15 minutes.
If you are into pickles and preserving, many of the older dill pickle
recipes suggest adding a grape leave to the jar. It is meant to help
hold the colour and keep the pickles more crisp.
If you have any questions about the canning technique feel free to ask.
Good Luck!
Shona
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Shona Lamoureaux
Ecological Modelling
AgResearch, Lincoln, New Zealand
lamoureauxs@xxxxxxxxxxxxxxxxx
Plant and Microbial Sciences
University of Canterbury, Christchurch, NZ
s.lamoureaux@xxxxxxxxxxxxxxxxxxxxx
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