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Thu, Jul 18, 13 at 17:37
| 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 |
Follow-Up Postings:
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- Posted by mellyofthesouth 9a FL (My Page) on Thu, Jul 18, 13 at 17:50
| From the Joy of Pickling, Linda Ziedrich Highly recommended book for your collection.  |
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| Thanks Melly! This is one book that I don't have. Steve |
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