I love them stuffed, and have been preserving them myself, but just wondering if I am doing it correctly. I don't like the texture of them after having been frozen, so I take the freshly picked leaves, blanch in boiling water until color just changes, then drain on towels. They get too beat up if I try to shock in iced water, so I have just omitted that step. Fold in half along center vein and roll pretty tightly.

Then, I pack them in pint jars and fill with salt brine. The question I can't seem to find an answer to is how strong should the brine be? How much salt to water? Boiled and cooled? BWB or just lid / ring / refrigerate? Any toxic risks if they aren't handled properly? TYIA.

Steve