Grapeleavescanningrecipe

GRAPE LEAVES-CANNING RECIPE

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.

CANNING GRAPES

Steps:

• Stem and wash grapes.
• Have a pot of water boiling.
• Add the grapes in small batches at a time so that the water will come back to the boil quickly.
• Let the grapes boil for 30 seconds, then fish out of pot immediately with slotted spoon or sieve.
• Repeat until all grapes are blanched.
• Divvy berries out amongst jars, leaving 3 cm (1 inch) headspace.
• Divvy blanching juice out amongst jars, leaving 2 cm (1/2 inch) headspace.
• If short of canning liquid, top jars up with boiling water from a kettle.
• Debubble, top up with more liquid as required to retain headspace.
• Wipe jar rims.
• Put lids on.
• Process jars regardless of chosen size from above in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.

GRAPE LEAVES

Steps:

• Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
• Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
• Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

HOME CANNING GRAPE JELLY RECIPE - (4.2/5)

Steps:

• Start by preparing jars,and get water in your canner heating. Grape Jam Recipe: Place grapes in a stock pot and mash lightly with a potato masher to start juice flowing. Heat on medium heat until grapes are soft and juicy. Run grapes through a food mill or squeezo strainer to remove skins and seeds. I ended up with about 5 cups juicy pulp. Place a spoon in the freezer...trust me you'll use it in a bit, just do it. Combine this with 6 cups sugar. Bring to a boil stirring constantly. Boil rapidly. As jam thickens skim off the foam if necessary. Check to see if jam has gelled. Take a little bit of jam in that frozen spoon in your freezer. (did you do it?) The spoon will quickly cool a bit of jam and you can see if it is starting to jel. Ladle into hot pint jars leaving 1/4 inch head space. Wipe rims and place two piece canning lids. Pack and process according to water bath canning instructions. Don't forget to adjust for altitude. Processing time : 1/2 pints or pints Process for 10 minutes if you are below 6000 ft elevation. 15 minutes if you are above 6000 ft elevation.

GRAPE LEAVES ALEPPO

Steps:

• Soak rice in cold water, and drain. In a large bowl, mix together the ground lamb, rice, allspice, salt and pepper until well blended. Place about 1 tablespoon of the meat mixture onto the center of each leaf. Fold the leaf over once, turn in the edges on each side, and then roll the leaf closed.
• Stack the leaf-rolls in a large pot, covering each layer with slices of garlic. Add just enough water to cover the rolls, then pour in the lemon juice. Add the olives to the pot for flavoring, if desired. Place a plate on top of the rolls to keep them under water.
• Bring to a boil, then reduce heat, cover and simmer for 1 hour and 15 minutes. Taste the rice for doneness. Grape leaves taste even better after sitting for several hours. Serve and enjoy.