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)
|