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Old May 22, 2016   #28
Jeannine Anne
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Join Date: Jan 2008
Location: Canada
Posts: 1,553
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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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