Where did you get the recipe ? When you process any food, you need to be certain the recipe came from a safe, tested, reliable source. Even if you found it in a book or online, that won't insure it is safe to follow.
I do believe you will need to throw them away. The only way to preserve grape leaves is to can them in a specific brine, with bottle lemon juice, etc. I have never seen a safe recipe for stuffed ones. The recipe is someplace in my files. That, or just freeze them. Not the ones you have now, as I am sure they are not safe to eat.
What did you stuff them with ?

They are stuffed with onions,scalloins,garlic,rice,dill,mint,parsley. I made them just this last Tuesday, so that gives them 3 days on the counter, I put them in the fridge last night. Still throw them away?? Maybe next time I could pierce the grape leaves several times so the liquid gets into them? I had not been able to find a canning recipie for them, either. I just used a standard pickling recipe. They don't seem to be a common item that people make. I know you can buy them already canned in some stores, so there must be a way to do it.

There are many things that can be safely processed commercially with all their commercial equipment but that doesn't mean they can be done at home with the equipment available to us.

Most all recipes I have found call for canning just the plain leaves to be used for stuffing later. I did find one recipe that claims it is safe to can them stuffed but only after fully cooking them for 1 hour. It isn't a tested/approved recipe so would be used at your own risk.

At the very least I would think something like this would have to be pressure canned, if for no other reason than the density of the stuffing. No way a simple BWB would be safe IMO.

Yours have now had 3 days on the counter to grow bacteria so freezing now wouldn't conform to the guidelines but it's your choice.

Dave

I've canned the grape leaves alone but with all that rice and the density I'm guessing even if there were a safe recipe (and I don't know of any) a home-canned dolma would present quality issues (mushy for one). I'm not convinced what the home food preserver can produce will be anywhere near as good as a frozen dolma.

I know they're commercially available, but as Dave mentioned, commercial canners have access to equipment and testing resources just not available to "civilians."

Carol

It may take a few weeks for the acidic brine to penetrate into the stuffing. The same holds true for maing cucumber pickles, as they need a few weeks to get the vinegar to be absorbed. It may be best to freeze them instead.

Grains like rice, flour, and pasta are not considered safe additions to canned products, so I can't imagine any approved recipes.

In the future I would freeze them.

You really need to throw those out. I was afraid that was what you had done. There can be botulism in them by now. So, honestly, you need to toss the jars and contents. Do not even open them. You will put yourself at risk for botulism. It grows in the absence of air, as in your sealed up jars. It takes only about 2 days to grow in there. The amount it takes to kill a population of 60,000 will fit on the head of a pin. You can't see, taste, or smell botulism.
From now on, I agree, you need to freeze them only. There is no way to can them safely.
Only the grape leaves themselves, and with a recipe that has a lot of added acid. I have the recipe, as I said, if you need it. They are rolled up, packed into jars and processed. It is much easier to just freeze them, stacked up.

A 4 oz. jelly jar of botulism toxin could kill every man woman and child on earth.

O.K., that's what I thought! Out they go. Thanks!