How to preserve grape leaves

Below I quote Charmaine Solomon in"The Complete Middle Eastern Cookbook." I have also read in one of my other Greek cookbooks that leaves, either freshly prepared or preserved in brine, can be frozen. So if you don't like to can, maybe you could freeze the leaves after following these instructions through paragraph 4.

"Pick leaves early in their growth period, that is early summer, when vines are well covered with leaves.

"Choose leaves of medium light colour, not too young. If vines have been sprayed, wait for period recommended for general harvest by manufacturer of insecticide. When picking, snip off stem.

"Wash leaves and stack in piles of 24, with shiny side up. Roll up and tie with string.

"Bring 8 cups of water to the boil with 1/4 cup salt. Drop in 4 bundles at a time, return to the boil and blanc for 3 minutes, turning rolls over to blanch evenly. Lift out and drain. Repeat with remaining rolls.

"Make a brine with 8 cups water boiled with 1 cup rock salt.

"Pack rolls upright into warm sterilized jars and pour hot brine over leaves. Remove air bubbles and seal when cold."

I have made a lot of dolmas in my life -- I don't even bother with a recipe, usually -- and I find grape leaves to be very forgiving. They are hard to ruin.