May 24, 2016
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#37
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Tomatovillian™
Join Date: May 2011
Location: Laurinburg, North Carolina, zone 7
Posts: 3,207
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Quote:
Originally Posted by Jeannine Anne
It is Ok to can eggplant but it loses it's color, and is better in casseroles when used
Use hot pack only, wash, slice or cube eggplant. Soak for about 20 minutes in I quart of water with 1 tablespoon of salt, drain. Then put in fresh water with 1 tablespoon lemon juice simmer for 5 minutes .Drain. Fill clean hot sterilized jars leaving 1 inch of headroom, add fresh boiling water but no salt put lids on Using pressure canner only , pressure process at 10 pounds , pints for 30 minutes, quarts for 40 minutes ,Remove jars . Find what adjustments you need for your altitude, the recipe is based on sea level ( below 1000 feet)
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Excellent,thank you!
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