I tried making them as the recipe was written but processed them in the canner for 7 minutes. The flavor was great, but they were very soft. So, today, I retried them and made some changes. I spoke to a woman who has canned for probably 50 years and she told me both her and her daughter put grape leaves in the jars. Her daughter processes them in a canner, but she does not. She doesn't refrigerate them during storage. She said - they're pickles, right? Makes sense since that's how they are made in big pickle barrels. Grape leaves (any kind) have something in them that breaks down the enzyme that makes pickles soft. I also read many places on the internet to cut off the blossom end really well and cut or scrape off any remaining blossom stub. This supposedly is the source for the enzyme that makes the pickles soft......4 months later, I have been using a batch that I didn't water bath. They are AWESOME! and haven't had problems with them spoiling. DON'T water bath them. Turn jars upside down if you have problem getting them to seal.
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I tried making them as the recipe was written but processed them in the canner for 7 minutes. ...