The weather forecast is 10 - 12" of snow tonight. I have collected a gallon bag of grape leaves before the frost hits. My question is this: Is a swish and rinse in vinegar water enough cleansing prior to packing in olive oil?
Careful about packing things in oil. It’s a perfect environment for botulism, which can be fatal. Only use canning recipes from authoritative sources.
Preserved Grape leaves
About 30 tender, light-green grape leaves, stemmed
2 teaspoons canning and pickling salt
4 cups water
1 cup water plus 1⁄4 cup bottled lemon juice
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Measure 2 teaspoons salt and 4 cups water into a large saucepan,and bring to a boil. Add grape leaves,and blanch them for 30 seconds. Drain.
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Stack the leaves in small piles of about 6 each, and roll the stacks loosely from the side. Pack into a clean, hot pint home canning jar, folding the ends over if necessary.
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In a small saucepan, bring to a boil 1 cup water and 1⁄4 cup lemon juice. Pour the hot liquid over the rolled leaves, leaving 1 ⁄2-inch headspace. Remove bubbles with a rubber spatula.Wipe jar rim with a clean, damp cloth.
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Cap jar with a pretreated lid. Adjust lid.
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Process in a boiling water canner:
15 minutes for pints.
Note: These leaves are not salty, and will not have to be rinsed before stuffing them.
Yield:1 pint
Source:
University of Wisconsin-Extension Cooperative Extension
Wisconsin Safe Food Preservation Series
Homemade Pickles and Relishes -
Grape Leaves - Page 58
Link to PDF - University of Wisconsin - Homemade Pickles and Relishes booklet
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