Put up grape leaves (wild or domestic) to use later for making stuffed grape leaves like dolmas or, my favorite, Vietnamese grilled beef in grape leaves.
1 quart young, tender grape leaves, stem removed
1 tablespoon plain salt (pickling or kosher, preferred)
2 quarts water, divided
1 cup bottled lemon juice -OR- 2-1/2 teaspoons citric acid
Blanch washed grape leaves in 1 quart of boiling, salted water for 30 seconds. Drain.
Stack grape leaves on top of each other in two piles. Roll each pile up loosely and stand a roll in each pint jar. (Or fold grape leaves sort of like an envelope and stack folded leaves in jar, leaving 1″ headspace).
Add lemon juice or citric acid to the other quart of water and bring to a boil. Fill jars within 1/2 inch of top with the acidified water. Seal.
Process in a BWB for 15 minutes. Adjust time according to your altitude, as needed.
Makes: 2 pints
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