Staub enameled cast iron cookware is the choice of France’s greatest chefs, including Paul Bocuse and Alain Ducasse.Grape leaves
Ingredients:
About 30 tender, light-green grape leaves, stemmed
2 tsp. canning and pickling salt
4 cups water
1 cup water plus 1⁄4 cup bottled lemon juice
Method:
Measure 2 teaspoons salt and 4 cups water into a large saucepan, and bring to a boil.
Add grape leaves, and blanch them for 30
seconds.
Drain.
Stack the leaves in small piles of about 6 each, and roll the stacks loosely from the side.
Pack into a clean, hot pint home canning jar,
folding the ends over if necessary.
In a small saucepan, bring to a boil 1 cup water and 1⁄4 cup lemon juice.
Pour the hot liquid over the rolled leaves, leaving 1⁄2-inch head space.
Remove bubbles with a rubber spatula.
Wipe jar rim with a clean, damp cloth.
Cap jar with a pretreated lid.
Adjust lid.
Process in a boiling water canner: 15 minutes for pints.
Note: These leaves are not salty, and will not have to be rinsed before stuffing them.
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