Back in May when we went on our Greece trip, we had dolomades (stuffed grape leaves).They were so amazing! we decided to try out some of our own from my mom's vines on the Wisconsin farm.
Here's the arbor view of them growing. I read that the best time for grape leave picking is early spring (May - July) when the leaves a smaller, green, and fresh. So I went for those even though it was late summer....
We washed them, blanched them in hot water, wrapped them into packets of 25-30 (for one pound of meat), filled them in a acid (4 c water, 1/4 c kosher salt, 3 tsp citric acid) bath and then hot water canned them using a large pot (not pressure cooking) for 20 minutes at a boil.
They sure looked nice and I can't wait to use them!!!!
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