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[Bunjov AT aol.com]

Yes, I am interested in the inner workings of grape leaf chemistry.  
Seriously.
But your initial post begs the question...if a grape leaf keeps things  crisp 
in close proximity, then what would the biblical fig leaf do?
After all, there purportedly was no second generation until the fig leaf  was 
introduced. <g>
A little Darwinian humor. Just trying to cover my a##.
Sandy
Mid-Mojave
 
 
 
In a message dated 9/14/2008 1:26:25 P.M. Pacific Standard Time,  
lurine AT softcom.net writes:

O.K. all  you chemist type folks out there.  Anyone know anything about the  
chemical properties of grape leaves?  What "special" or different  chemical 
might be in them that would make a home canned pickle more  crisp?

I'm trying to cut down on buying "stuff" and had heard that  using a grape 
leaf in your jar when making pickles would give them a  better texture since 
home canned pickles are inclined to be mushy.   So, when I put out my last 
batch of zucchini pickles I stuck a grape leaf  in each jar and blessed if 
the zucchini pickles aren't a rather nice firm  texture compared to what one 
might expect from zucchini.

So, I'm  wondering what the magic is in the grape leaves.  AND, it sure is a  
whole lot less expensive to simply walk out the door and cut some grape  
leaves instead of heading on down to the neighborhood market to buy Pickle  
Crisp, which btw, you can't buy anymore or some alum.

Lynda  

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