Grape Leaves-Canning Recipe - cooking recipe

Ingredients

120 grape leaves
1/4 cup coarse salt
1 quart water

Preparation

Pick grape leaves that are young, tender, and light green in color.
Cut off stems and wash in cold water.
In a large pot-6 quart or larger-bring water to a boil.
Drop in leaves 12 at a time.
Cook for 30 seconds, remove and plunge in ice cold water.
Pat dry and stack 6 in each pile.
Roll stack and tie with string.
Bring the 1 quart water to a full rolling boil with the salt.
Boil 5 minutes.
Pack rolls of leaves in sterile, hot quart jars.
(about 6 rolls per jar-and I remove the string).
Pour hot brine over leaves, removing bubbles and leaving 1/8 inch head space.
Seal and process in a boiling water bath 15 minutes at altitudes up to 1000 feet sea level.
Consult chart for higher elevations.
*It should be noted that this recipe says you can keep the string on-I did not.
**To use open jar, remove rolls needed, rinse leaves in cold water and use.
Store remaining leaves with their brine in the fridge.