Blanch washed grape leaves in 1 quart of boiling, salted water for 30 seconds. Drain.

Stack grape leaves on top of each other in two piles. Roll each pile up loosely and stand a roll in each pint jar. (Or fold grape leaves sort of like an envelope and stack folded leaves in jar, leaving 1″ headspace).

Add lemon juice or citric acid to the other quart of water and bring to a boil. Fill jars within 1/2 inch of top with the acidified water. Seal.

Process in a BWB for 15 minutes. Adjust time according to your altitude, as needed.

Makes: 2 pints