Grape Leaves-Canning Recipe

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3 quarts

Ingredients Nutrition


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

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