Canned Grape Leaves

By
Leda Meredith
Leda Meredith
Leda Meredith
Leda Meredith is a food writer and certified botanist who has written five books on foraging and preserving food.
Learn about The Spruce Eats' Editorial Process
Updated on 07/29/19
grape leaves on vine
PublicDomainPictures/Pixabay
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 7 servings
Nutrition Facts (per serving)
2 Calories
0g Fat
0g Carbs
0g Protein
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Nutrition Facts
Servings: 7
Amount per serving
Calories 2
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1994mg 87%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Protein 0g
Calcium 12mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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).

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Ingredients

  • 35 grape leaves (freshly picked)
  • 2 tablespoons salt
  • 1 cup ​water
  • 1/2 cup lemon juice or citric acid

Steps to Make It

  1. 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.

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

  3. 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).

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

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