Grape Leaves Canning Recipes
PRESERVED GRAPE LEAVES
Preserving grape leaves to stuff with any mixture you desire using your own fresh young grape leaves.The grape leaves should be picked in the spring and remove the tough stem.
Provided by Rita1652
Categories Lemon
Time 35m
Yield 2 pints
Number Of Ingredients 5
Steps:
- Bring salted water to a boil.
- Add washed grape leaves and blanch for 30 seconds.
- Drain.
- Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 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.
Nutrition Facts : Calories 26.8, Fat 0.3, SaturatedFat 0.1, Sodium 1773.8, Carbohydrate 8.4, Fiber 0.4, Sugar 3.1, Protein 0.4
GRAPE LEAVES-CANNING RECIPE
Hey-if you have access to a grape vine and use grape leaves-why not make your own, or include a jar in your Christmas Basket.
Provided by Diana Adcock
Categories Greens
Time 40m
Yield 3 quarts
Number Of Ingredients 3
Steps:
- Pick grape leaves that are young, tender, and light green in color.
- Cut off stems and wash in cold water.
- In a large pot-6 quart or larger-bring water to a boil.
- Drop in leaves 12 at a time.
- Cook for 30 seconds, remove and plunge in ice cold water.
- Pat dry and stack 6 in each pile.
- Roll stack and tie with string.
- Bring the 1 quart water to a full rolling boil with the salt.
- Boil 5 minutes.
- Pack rolls of leaves in sterile, hot quart jars.
- (about 6 rolls per jar-and I remove the string).
- Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space.
- Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.
- Consult chart for higher elevations.
- *It should be noted that this recipe says you can keep the string on-I did not.
- **To use open jar, remove rolls needed, rinse leaves in cold water and use.
- Store remaining leaves with their brine in the fridge.
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
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