Grape Leaves-Canning Recipe

• 120 grape leaves
• 1/4 cup coarse salt
• 1 quart water

1. Pick grape leaves that are young, tender, and light green in color.
2. Cut off stems and wash in cold water.
3. In a large pot-6 quart or larger-bring water to a boil.
4. Drop in leaves 12 at a time.
5. Cook for 30 seconds, remove and plunge in ice cold water.
6. Pat dry and stack 6 in each pile.
7. Roll stack and tie with string.
8. Bring the 1 quart water to a full rolling boil with the salt.
9. Boil 5 minutes.
10. Pack rolls of leaves in sterile, hot quart jars.
11. (about 6 rolls per jar-and I remove the string).
12. Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space.
13. Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.
14. Consult chart for higher elevations.
15. *It should be noted that this recipe says you can keep the string on-I did not.
16. **To use open jar, remove rolls needed, rinse leaves in cold water and use.
17. Store remaining leaves with their brine in the fridge.

grape, coarse salt, water

Taken from www.food.com/recipe/grape-leaves-canning-recipe-67857 (may not work)