“I have made a satisfactory dinner of a dish of purslane which I gathered and boiled. Yet, men have come to such a pass that they starve, not for want of necessities, but for want of luxuries.”
-Henry David Thoreau
Wednesday, May 13, 2015
Canning Grape Leaves!
If you are fortunate enough to know where wild grapes grow, now is the best time to pick and preserve some leaves. They are abundant, young and tender. They are great for making Dolmas, a Greek dish of grape leaves stuffed with a spiced rice mixture.
This is a simple recipe from Leda Meredith from About.com.
Canning Grape Leaves
Ingredients (per pint):
35 grape leaves
2 T salt
1 cup water
1/4 cup lemon juice
Bring a large pot of water plus 2 tablespoons salt to a boil. Meanwhile, wash the grape leaves well and snip off the stems as close to the leaf as possible.
Immerse the grape leaves in the boiling water for 40 seconds. Leaves will change color from green to olive green. Remove and immediately rinse the leaves under cold water.
Stack 5 with the stem ends all facing the same way. Roll from the sides into a cigar-shaped bundle. Place the bundles in a pint canning jar stem end up, leaving at least 1/2-inch headspace above the stems (you made need to fold the tip ends shorter in order to do this).
Bring 1 cup of water to a boil. Turn off the heat. Stir in the lemon juice or citric acid. Pour the liquid over the grape leaves. Screw on a 2-piece canning lid. Process in a boiling water bath for 15 minutes.