Preserving Grape Leaves
I have 6 mature grape vines in my yard, and I am interested in preserving/pickling the grape leaves for dolmas or dolmades. I am experienced with both water bath canning and pressure canning. I would prefer canning over freezing. However, I am having difficulty finding a reputable recipe for preserving grape leaves. Any suggested resources would be appreciated.
I am sorry that we do not have any research based recipes for canning grape leaves. The main concern Is that grape leaves are a low acid food thus a risk of botulism poisoning. I would suggest for safety that you freeze them where botulism poisoning is not a concern. I would recommend blanching the leaves a few minutes to kill the enzymes so they quality will be better when they are thawed and used.
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