Preserved Grape Leaves
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
1 pint
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Calories
69 kcal
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Course
Condiments
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Cuisine
Greek
Preserved Grape Leaves
Description
Preserved Grape Leaves describes a method for extending the usability of fresh grape leaves by blanching them in heavily salted boiling water to soften and flavor. After 30 to 60 seconds, the leaves are cooled rapidly in ice water to stop cooking and maintain texture. They are then carefully rolled and packed into jars, leaving adequate headspace.
Lemon juice or citric acid is added to each jar before sealing to help maintain acidity and prevent discoloration. The process ensures the leaves remain pliable and ready for use in recipes that call for wrapping ingredients, such as stuffed grape leaves. Proper stacking and the use of platforms during canning prevent damage to jars during heat processing.
This preservation method allows grape leaves to be stored and used outside of their fresh season. Handling the leaves gently and removing stems before processing maintains quality and ease of use.
Ingredients
- 20 grape leaves stems removed, to 40 leaves
- salt
- 1/4 cup lemon juice or 1/2 teaspoon of citric acid
Instructions
- Bring a large pot of water to a boil and add enough salt to make it taste like the sea. A general rule is 1/4 cup kosher salt to 1 quart of water.
- Get another large pot of water ready -- this is what you will can the grape leaves in. Remember you will need something to keep the bottom of the pint jars up off the bottom of the pot. I use a vegetable steamer, but a bunch of canning lids (the rings, not the gaskets) works well as a platform, too. Get a large bowl of ice water ready.
- Boil the grape leaves for 30 to 60 seconds (see note about older leaves above), then plunge into the ice water to cool. Drain them once the leaves are all cool.
- Take about six grape leaves at a time and roll them up into a cigar from the side -- not the top or bottom. You will need to fold over the leaf end to fit into the pint jars. Pack the grape leaves into the jar, making sure you have about 1 inch of head space at the top.
- Sprinkle the lemon juice or citric acid into each pint jar. Bring the water you used to cook the grape leaves back to a boil and ladle it into the jars. Make sure the grape leaves are covered with the brine. Wipe the edge of the pint jar with a clean towel and seal the jar. Process for 15 minutes in a boiling water bath.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pint
Amount Per Serving
Calories 69 kcal
% Daily Value*
| Calories | 69kcal | 3% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 6mg | 0% |
| Potassium | 226mg | 5% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 16513IU | 330% |
| Vitamin C | 30mg | 33% |
| Calcium | 218mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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