PRESERVED GRAPE VINE LEAVES

      Title: PRESERVED GRAPE VINE LEAVES
  Categories: Greek, Jams
       Yield: 1 Servings
  
            Karen Mintzias
            Instructions:
  
   Pick leaves early in their growth period, that is early summer, when
   vines are covered with leaves.
   
   Choose leaves of medium light colour, not too young. If vines have
   been sprayed, wait for period recommended for general harvest by
   manufacturer of insecticide.  When picking, snip off stem.
   
   Wash leaves and stack in piles of 24, with shiny side up. Roll up and
   tie with string.
   
   Bring 8 cups water to the boil with 1/4 cup salt. Drop in 4 bundles
   at a time, return to the boil and blanch for 3 minutes, turning rolls
   over to blanch evenly. Lift out and drain. Repeat with remaining
   rolls.
   
   Make a brine with 8 cups water boiled with 1 cup rock salt.
   
   Pack rolls upright into warm sterilized jars and pour hot brine over
   leaves.  Remove air bubbles and seal when cold.
   
   Brine is sufficient for 20 bundles of leaves. Increase accordingly to
   quantity being preserved.
   
   From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 1
   86302 069 1
   
   Typed for you by Karen Mintzias
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