Grape Leaves Canning Recipes

MY OWN FAMOUS STUFFED GRAPE LEAVES

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.

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.

HOW TO CAN GRAPE BUTTER

Steps:

• Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
• Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
• After 20 minutes, remove from heat and push through a cone strainer with paddle. Work through strainer leaving pulp and seeds behind.
• Fill prepared jars, wipe off, and place on lids and rings.
• Place in the waiting water bath for 10 minutes.
• Remove from water bath and let cool for 24 hours before removing rings and storing.

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.

PRESERVED GRAPE LEAVES

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.