Preserved Grape Leaves Food

PRESERVED GRAPE LEAVES

Steps:

• Place leaves vein side up on a cutting board. Trim the stem from the leaf. I found kitchen shears to be the best tool for this job.
• Bring 1 quart water and salt to a boil. Blanch the leaves for 30 seconds. Remove leaves from pot with tongs or a slotted spoon taking care not to rip them. Allow to cool in a bowl.
• Bring 1 1/2 cup water and lemon juice to a boil. Stack leaves in piles of 5 and roll up from side to side. Place rolls upright in a sterile wide-mouth pint mason jar. Fold over tops to allow 1/2 headspace. Pour hot water/lemon juice mixture over the leaves leaving a 1/2 inch head space. Wipe rim of jar with a clean towel. Top with a lid and screw down lid. Process for 15 minutes in a boiling water bath or keep in the refrigerator.

GRAPE LEAVES

Steps:

• Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
• Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
• Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.

PRESERVED GRAPE LEAVES

Steps:

• Bring salted water to a boil.
• Add washed grape leaves and blanch for 30 seconds.
• Drain.
• Stack them on each other into 2 piles then form into loose rolls and stand each roll up in 2 pint canning jars.
• Add lemon juice or citric acid to the second quart of water and bring to a boil.
• Fill jars within 1/2 inch of top with the hot mixture.
• Seal.
• Process in a boiling water bath for 15 minutes.

GRAPE LEAVES-CANNING RECIPE

Steps:

• 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.

COLD STUFFED GRAPE LEAVES

Steps:

• Notes you may add more lemon juice, the cinnamon and the allspice must be a level teaspoon.
• If using vine leaves in brine, first drain them then put them in a large bowl and pour boiling water over them. Make sure the water penetrates well between the layers and let the leaves soak for 20 minutes. Drain. Soak in fresh cold water then drain again and repeat the process once more. This will remove the excess salt.
• Soak and stir the rice in boiling water, and then rinse it under cold tap. Drain thoroughly. In a bowl mix the rice with the tomatoes, onion, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
• Stuff the leaves with this mixture:.
• Place 1 leaf vein side up. Place a heaping tablespoon of filling on the center near the stem edge. Fold the stem up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze lightly in the palm of your hand. This process will become easier after you have rolled a few. Fill the rest. Continue until the filling is used up.
• Pack them tightly in a pan lined with tomato slices or leftover grape leaves and occasionally slip in a whole clove of garlic if you choose.
• Mix the olive oil with 1/2 cup water and the saffron if used. Add the sugar and the lemon juice, pour the mix over the stuffed leaves. Put a small plate on top fot he leaves to prevent unwinding, cover the pan and simmer for at least 2 hours or until the rolls are cooked thoroughly. Add water occasionally, a cup at a time as the liquid in the pan becomes absorbed. Cool in the pan before turning out. Serve Cold.
• Persian: Add 2 tbsp chopped dill and 2/4 cup seedless raisins or currants to the filling. You may also use hummus or chickpeas: Soak about 1/2 cup in water overnight. Crush in mortar and add to filling. Reduce rice by 1/3 cup. You may also add 1/3 cup pine nuts for variation.