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Canning -- Pickled and Fermented Foods
I have an old recipe that calls for adding a grape leaf to each jar of pickles. Why?
Grape leaves contain a substance that inhibits the enzymes that make pickles soft. However, removing the blossom ends (the source of undesirable enzymes) will make the addition of grape leaves unnecessary. Source: Original FAQ posted at http://184.108.40.206/faq/FAQ_home.php