Grape Leaves Canning Recipe
Preserve the vibrant flavors of summer with this easy and authentic Grape Leaves Canning Recipe—perfect for keeping fresh grape leaves on hand for stuffed delicacies like dolmas or traditional Mediterranean dishes all year long. This step-by-step guide walks you through blanching tender grape leaves in a light brine, rolling them into compact bundles, and sealing them with a citrus-infused brine for long-lasting freshness. With minimal ingredients like fresh grape leaves, salt, water, and tangy lemon juice or citric acid, this recipe ensures bold, natural flavors while being pantry-friendly. Learn how to safely can and store grape leaves, making this recipe a must-try for home preservation enthusiasts and Mediterranean cuisine lovers alike.
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Recipe Information
Ingredients
- 50 leaves Fresh grape leaves
- 8 cups Water
- 2 tablespoons Salt
- 1 cup Lemon juice (or citric acid)
Instructions
Rinse the grape leaves well under cool water to remove any dirt or debris and pat them dry with a clean towel.
Cut off any thick stems from the grape leaves, as these can make rolling or stuffing more difficult.
Bring 8 cups of water to a boil in a large pot and add 2 tablespoons of salt to create a light brine solution.
Carefully blanch the grape leaves in batches by submerging them in the boiling brine for 1 minute to soften. Remove the leaves with tongs and place them in a bowl of cold water to cool quickly.
Drain the cooled leaves and stack them in small bundles of 8-10 leaves each. Roll the bundles tightly to make them easier to pack into jars.
Sterilize your canning jars by boiling them in water or washing them in a dishwasher on the sterilization setting.
Pack the rolled grape leaf bundles vertically into the sterilized jars. Leave at least 1 inch of headspace at the top of the jars.
Mix 1 cup of lemon juice (or citric acid) into the remaining brine, then pour the solution into the jars over the grape leaf bundles, ensuring they are fully submerged and leaving 1/2 inch of headspace.
Use a non-metallic spatula or chopstick to release any air bubbles trapped in the jars. Wipe the rims with a clean damp cloth.
Seal the jars with sterilized lids and bands, tightening just until fingertip-tight.
Process the jars in a boiling water bath for 10 minutes to vacuum-seal and ensure preservation. Adjust the processing time based on your altitude if necessary.
Remove the jars from the water bath and let them cool on a towel or rack for 12-24 hours. Check the seals by pressing down on the center of the lids; they should not pop back when pressed.
Store the sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a few weeks.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14242 mg | 619% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 5.9 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1037 mg | 80% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 244 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
