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Canned Grape Leaves


Canned Grape Leaves

Fresh grape leaves ready to be preserved

Leda Meredith

Grape leaves can be canned or frozen. These canned grape leaves are almost identical to the commercial ones, and just as easy to use when making dolmas (stuffed grape leaves).

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1 pint jar of 35 grape leaves


  • 35 freshly picked grape leaves

  • 2 Tbsp. salt
  • 1 cup ater
  • 1/4 cup lemon juice or 1/2 tsp. citric acid


Bring a large pot of water plus 2 tablespoons salt to a boil. Meanwhile, wash the grape leaves well and snip off the stems as close to the leaf as possible.

Immerse the grape leaves in the boiling water for 40 seconds. Remove and immediately rinse the leaves under cold water.

Stack 5 with the stem ends all facing the same way. Roll from the sides into a cigar-shaped bundle. Place the bundles in a pint canning jar stem end up, leaving at least 1/2-inch headspace above the stems (you made need to fold the tip ends shorter in order to do this).

Bring 1 cup of water to a boil. Turn off the heat. Stir in the lemon juice or citric acid.

Pour the liquid over the grape leaves. Screw on a 2-piece canning lid. Process in a boiling water bath for 15 minutes.

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