Keep Ellen Cooking!
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Laura 06/04/08 |
I canned grape leaves yesterday following the instructions on this site. I was happy with how they turned out until someone pointed out to me that the brine has no citric acid in it and therefore could be subject to botulism growth. I called the county extension agent to see if I could reprocess them in my pressure canner. She told me that there is no USDA approved recipe for canning grape leaves yet and advised that, until there is, to freeze them only! Because it has not been 24 hours since I canned mine, I was able to just put the jars into my freezer. |
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ellen 06/04/08 |
I have updated the recipe to include the correct amount of lemon juice or citric acid. However, be aware that in most countries they have been preserved for generations in just the brine, just like pickles. |