No, I don't mean preserving in general, we'd hardly survive without
doing lots of it.
What I mean is preserving grape vine leaves for making dolmades. We
really like dolmades and did the grape leaves yesterday.
Spent hours picking the perfect leaves, snipping off the stems,
washing, blanching, tying them in rolls, sterilizing jars, packing
rolls in jars, making brine, pour over rolls, BWB processing jars.
Most of the afternoon got us a grand total of three jars, about 70
leaves each.
We could have gone to the local Mediterranean market and bought a jar
of 100+ preserved grape leaves, ready to go for CDN $2.89
Maybe I'm just getting lazy in my old age ;-).

Ross.

Ross Reid > wrote in
:

> No, I don't mean preserving in general, we'd hardly survive without
> doing lots of it.
> What I mean is preserving grape vine leaves for making dolmades. We
> really like dolmades and did the grape leaves yesterday.
> Spent hours picking the perfect leaves, snipping off the stems,
> washing, blanching, tying them in rolls, sterilizing jars, packing
> rolls in jars, making brine, pour over rolls, BWB processing jars.
> Most of the afternoon got us a grand total of three jars, about 70
> leaves each.
> We could have gone to the local Mediterranean market and bought a jar
> of 100+ preserved grape leaves, ready to go for CDN $2.89
> Maybe I'm just getting lazy in my old age ;-).
>
> Ross.
>

Since I don't have a grapevine, the point it moot, but for all the work
involved, I'd probably buy them anyway. It's not like you're presenting
beautiful jams, jellies, pickles, etc., to guests or for gifts, nor
producing unusual products that can't be had commercially. Still, I
applaud your effort and work!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> Ross Reid > wrote in
> :
>
>
>>No, I don't mean preserving in general, we'd hardly survive without
>>doing lots of it.
>>What I mean is preserving grape vine leaves for making dolmades. We
>>really like dolmades and did the grape leaves yesterday.
>>Spent hours picking the perfect leaves, snipping off the stems,
>>washing, blanching, tying them in rolls, sterilizing jars, packing
>>rolls in jars, making brine, pour over rolls, BWB processing jars.
>>Most of the afternoon got us a grand total of three jars, about 70
>>leaves each.
>>We could have gone to the local Mediterranean market and bought a jar
>>of 100+ preserved grape leaves, ready to go for CDN $2.89
>>Maybe I'm just getting lazy in my old age ;-).
>>
>>Ross.
>>
>
>
> Since I don't have a grapevine, the point it moot, but for all the work
> involved, I'd probably buy them anyway. It's not like you're presenting
> beautiful jams, jellies, pickles, etc., to guests or for gifts, nor
> producing unusual products that can't be had commercially. Still, I
> applaud your effort and work!
>

I would make them *and* buy them. I would take pride in knowing how to
make them, and if I make them myself I know whether they were sprayed
with pesticides or not, I can adjust the recipe a little to suit my
taste, and I can select only the *best* grape leaves (whatever that means)

That's what I do with tomato products. It makes no economic sense to
can tomatoes because commercial ones are so good and so cheap, but I put
some up every year anyway because I can.

Bob

zxcvbob > wrote in
:

> Wayne wrote:
>
>> Ross Reid > wrote in
>> :
>>
>>
>>>No, I don't mean preserving in general, we'd hardly survive without
>>>doing lots of it.
>>>What I mean is preserving grape vine leaves for making dolmades. We
>>>really like dolmades and did the grape leaves yesterday.
>>>Spent hours picking the perfect leaves, snipping off the stems,
>>>washing, blanching, tying them in rolls, sterilizing jars, packing
>>>rolls in jars, making brine, pour over rolls, BWB processing jars.
>>>Most of the afternoon got us a grand total of three jars, about 70
>>>leaves each.
>>>We could have gone to the local Mediterranean market and bought a jar
>>>of 100+ preserved grape leaves, ready to go for CDN $2.89
>>>Maybe I'm just getting lazy in my old age ;-).
>>>
>>>Ross.
>>>
>>
>>
>> Since I don't have a grapevine, the point it moot, but for all the
>> work involved, I'd probably buy them anyway. It's not like you're
>> presenting beautiful jams, jellies, pickles, etc., to guests or for
>> gifts, nor producing unusual products that can't be had commercially.
>> Still, I applaud your effort and work!
>>
>
> I would make them *and* buy them. I would take pride in knowing how
> to make them, and if I make them myself I know whether they were
> sprayed with pesticides or not, I can adjust the recipe a little to
> suit my taste, and I can select only the *best* grape leaves (whatever
> that means)
>
> That's what I do with tomato products. It makes no economic sense to
> can tomatoes because commercial ones are so good and so cheap, but I
> put some up every year anyway because I can.
>
> Bob
>

My parents used to put up the most delicious tomato juice cocktail I've
ever tasted, made from tomatoes from their garden. Just canning the
tomatoes never made much sense to me. As you said, the commercial ones
are both good and cheap.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> Ross Reid > wrote in
> :
>
>
>>No, I don't mean preserving in general, we'd hardly survive without
>>doing lots of it.
>>What I mean is preserving grape vine leaves for making dolmades. We
>>really like dolmades and did the grape leaves yesterday.
>>Spent hours picking the perfect leaves, snipping off the stems,
>>washing, blanching, tying them in rolls, sterilizing jars, packing
>>rolls in jars, making brine, pour over rolls, BWB processing jars.
>>Most of the afternoon got us a grand total of three jars, about 70
>>leaves each.
>>We could have gone to the local Mediterranean market and bought a jar
>>of 100+ preserved grape leaves, ready to go for CDN $2.89
>>Maybe I'm just getting lazy in my old age ;-).
>>
>>Ross.
>>
>
>
> Since I don't have a grapevine, the point it moot, but for all the work
> involved, I'd probably buy them anyway. It's not like you're presenting
> beautiful jams, jellies, pickles, etc., to guests or for gifts, nor
> producing unusual products that can't be had commercially. Still, I
> applaud your effort and work!
>

I would make them *and* buy them. I would take pride in knowing how to
make them, and if I make them myself I know whether they were sprayed
with pesticides or not, I can adjust the recipe a little to suit my
taste, and I can select only the *best* grape leaves (whatever that means)

That's what I do with tomato products. It makes no economic sense to
can tomatoes because commercial ones are so good and so cheap, but I put
some up every year anyway because I can.

Bob

"Ross Reid" > wrote in message
...
> No, I don't mean preserving in general, we'd hardly survive without
> doing lots of it.
> What I mean is preserving grape vine leaves for making dolmades. We
> really like dolmades and did the grape leaves yesterday.
> Spent hours picking the perfect leaves, snipping off the stems,
> washing, blanching, tying them in rolls, sterilizing jars, packing
> rolls in jars, making brine, pour over rolls, BWB processing jars.
> Most of the afternoon got us a grand total of three jars, about 70
> leaves each.
> We could have gone to the local Mediterranean market and bought a jar
> of 100+ preserved grape leaves, ready to go for CDN $2.89
> Maybe I'm just getting lazy in my old age ;-).
>
> Ross.

Gosh! I'm *very* impressed! I *love* dolmades, and I'll bet your
home-canned leaves will turn out *ever* so much nicer than the store-bought
ones, and that's the bottom line, right?

--
So many rocks...so little time
Ann in BC
a lurker in this group, finally had to express something rather than just
learn and copy...lolol....

"GeoGoddess" > wrote:

>"Ross Reid" > wrote in message
.. .
>> No, I don't mean preserving in general, we'd hardly survive without
>> doing lots of it.
>> What I mean is preserving grape vine leaves for making dolmades. We
>> really like dolmades and did the grape leaves yesterday.
>> Spent hours picking the perfect leaves, snipping off the stems,
>> washing, blanching, tying them in rolls, sterilizing jars, packing
>> rolls in jars, making brine, pour over rolls, BWB processing jars.
>> Most of the afternoon got us a grand total of three jars, about 70
>> leaves each.
>> We could have gone to the local Mediterranean market and bought a jar
>> of 100+ preserved grape leaves, ready to go for CDN $2.89
>> Maybe I'm just getting lazy in my old age ;-).
>>
>> Ross.
>
>Gosh! I'm *very* impressed! I *love* dolmades, and I'll bet your
>home-canned leaves will turn out *ever* so much nicer than the store-bought
>ones, and that's the bottom line, right?

Well, we're really hoping they'll be better than store bought.
We've always used them fresh off the grape vines in past years.
Blanched them, then made and froze the dolmades, which has worked out
quite well.
Just wanted to try preserving one more thing ;-).
Our strawberry crop was a bust this year for some reason, mostly
weather related I guess. The wild black raspberries are making up for
it though, lots of nice big juicy ones. Gerry does most of the picking
on those though and she's got the scratches to prove it. Also lots of
red currants now ready so, it'll be Mehu Maija time in the next day or
two, preparing for my favourite black raspberry/red currant jelly.

Ross.

"GeoGoddess" > wrote:

>"Ross Reid" > wrote in message
.. .
>> No, I don't mean preserving in general, we'd hardly survive without
>> doing lots of it.
>> What I mean is preserving grape vine leaves for making dolmades. We
>> really like dolmades and did the grape leaves yesterday.
>> Spent hours picking the perfect leaves, snipping off the stems,
>> washing, blanching, tying them in rolls, sterilizing jars, packing
>> rolls in jars, making brine, pour over rolls, BWB processing jars.
>> Most of the afternoon got us a grand total of three jars, about 70
>> leaves each.
>> We could have gone to the local Mediterranean market and bought a jar
>> of 100+ preserved grape leaves, ready to go for CDN $2.89
>> Maybe I'm just getting lazy in my old age ;-).
>>
>> Ross.
>
>Gosh! I'm *very* impressed! I *love* dolmades, and I'll bet your
>home-canned leaves will turn out *ever* so much nicer than the store-bought
>ones, and that's the bottom line, right?

Well, we're really hoping they'll be better than store bought.
We've always used them fresh off the grape vines in past years.
Blanched them, then made and froze the dolmades, which has worked out
quite well.
Just wanted to try preserving one more thing ;-).
Our strawberry crop was a bust this year for some reason, mostly
weather related I guess. The wild black raspberries are making up for
it though, lots of nice big juicy ones. Gerry does most of the picking
on those though and she's got the scratches to prove it. Also lots of
red currants now ready so, it'll be Mehu Maija time in the next day or
two, preparing for my favourite black raspberry/red currant jelly.

Ross.

Ross Reid > wrote:

> No, I don't mean preserving in general, we'd hardly survive without
> doing lots of it.
> What I mean is preserving grape vine leaves for making dolmades. We
> really like dolmades and did the grape leaves yesterday.
> Spent hours picking the perfect leaves, snipping off the stems,
> washing, blanching, tying them in rolls, sterilizing jars, packing
> rolls in jars, making brine, pour over rolls, BWB processing jars.
> Most of the afternoon got us a grand total of three jars, about 70
> leaves each.
> We could have gone to the local Mediterranean market and bought a jar
> of 100+ preserved grape leaves, ready to go for CDN $2.89
> Maybe I'm just getting lazy in my old age ;-).

I did it with a box of kosher salt and a few large-size heavy duty
zipperlock bags a few years ago. Worked fine.

Handful of salt, leaf, salt, leaf, salt, leaf, etc, suck out air, seal.
(might work well with one of those fancy vacuum bag things.) I did a
couple of bags that way, and the leaves kept pretty well for a year or
so. I'd pull out leaves as needed, rinse briefly and blanch, and do 'em
up for dolmas.

Blanche Nonken wrote:

> Ross Reid > wrote:
>
> > No, I don't mean preserving in general, we'd hardly survive without
> > doing lots of it.
> > What I mean is preserving grape vine leaves for making dolmades. We
> > really like dolmades and did the grape leaves yesterday.
> > Spent hours picking the perfect leaves, snipping off the stems,
> > washing, blanching, tying them in rolls, sterilizing jars, packing
> > rolls in jars, making brine, pour over rolls, BWB processing jars.
> > Most of the afternoon got us a grand total of three jars, about 70
> > leaves each.
> > We could have gone to the local Mediterranean market and bought a jar
> > of 100+ preserved grape leaves, ready to go for CDN $2.89
> > Maybe I'm just getting lazy in my old age ;-).
>
> I did it with a box of kosher salt and a few large-size heavy duty
> zipperlock bags a few years ago. Worked fine.
>
> Handful of salt, leaf, salt, leaf, salt, leaf, etc, suck out air, seal.
> (might work well with one of those fancy vacuum bag things.) I did a
> couple of bags that way, and the leaves kept pretty well for a year or
> so. I'd pull out leaves as needed, rinse briefly and blanch, and do 'em
> up for dolmas.

Didja freeze after that or keep on counter? I'd like to keep grape leaves
for pickling and a little extra salt wouldn't matter.
Edrena

Blanche Nonken wrote:

> Ross Reid > wrote:
>
> > No, I don't mean preserving in general, we'd hardly survive without
> > doing lots of it.
> > What I mean is preserving grape vine leaves for making dolmades. We
> > really like dolmades and did the grape leaves yesterday.
> > Spent hours picking the perfect leaves, snipping off the stems,
> > washing, blanching, tying them in rolls, sterilizing jars, packing
> > rolls in jars, making brine, pour over rolls, BWB processing jars.
> > Most of the afternoon got us a grand total of three jars, about 70
> > leaves each.
> > We could have gone to the local Mediterranean market and bought a jar
> > of 100+ preserved grape leaves, ready to go for CDN $2.89
> > Maybe I'm just getting lazy in my old age ;-).
>
> I did it with a box of kosher salt and a few large-size heavy duty
> zipperlock bags a few years ago. Worked fine.
>
> Handful of salt, leaf, salt, leaf, salt, leaf, etc, suck out air, seal.
> (might work well with one of those fancy vacuum bag things.) I did a
> couple of bags that way, and the leaves kept pretty well for a year or
> so. I'd pull out leaves as needed, rinse briefly and blanch, and do 'em
> up for dolmas.

Didja freeze after that or keep on counter? I'd like to keep grape leaves
for pickling and a little extra salt wouldn't matter.
Edrena

Ross Reid > wrote in
:

> No, I don't mean preserving in general, we'd hardly survive without
> doing lots of it.
> What I mean is preserving grape vine leaves for making dolmades. We
> really like dolmades and did the grape leaves yesterday.
> Spent hours picking the perfect leaves, snipping off the stems,
> washing, blanching, tying them in rolls, sterilizing jars, packing
> rolls in jars, making brine, pour over rolls, BWB processing jars.
> Most of the afternoon got us a grand total of three jars, about 70
> leaves each.
> We could have gone to the local Mediterranean market and bought a jar
> of 100+ preserved grape leaves, ready to go for CDN $2.89
> Maybe I'm just getting lazy in my old age ;-).
>
> Ross.
>

Since I don't have a grapevine, the point it moot, but for all the work
involved, I'd probably buy them anyway. It's not like you're presenting
beautiful jams, jellies, pickles, etc., to guests or for gifts, nor
producing unusual products that can't be had commercially. Still, I
applaud your effort and work!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Ross Reid" > wrote in message
...
> No, I don't mean preserving in general, we'd hardly survive without
> doing lots of it.
> What I mean is preserving grape vine leaves for making dolmades. We
> really like dolmades and did the grape leaves yesterday.
> Spent hours picking the perfect leaves, snipping off the stems,
> washing, blanching, tying them in rolls, sterilizing jars, packing
> rolls in jars, making brine, pour over rolls, BWB processing jars.
> Most of the afternoon got us a grand total of three jars, about 70
> leaves each.
> We could have gone to the local Mediterranean market and bought a jar
> of 100+ preserved grape leaves, ready to go for CDN $2.89
> Maybe I'm just getting lazy in my old age ;-).
>
> Ross.

Gosh! I'm *very* impressed! I *love* dolmades, and I'll bet your
home-canned leaves will turn out *ever* so much nicer than the store-bought
ones, and that's the bottom line, right?

--
So many rocks...so little time
Ann in BC
a lurker in this group, finally had to express something rather than just
learn and copy...lolol....