| T O P I C R E V I E W |
| Rivergirl_2007 |
Posted - Jul 04 2012 : 06:36:09 AM
Hello everyone - I've been away a long time, but thought of you often. Has anyone ever canned eggplant? I have been reading a canning book from 1919 and they talk about canning eggplant. But all it says is to blanch peeled eggplant 5 min., slice, do not add salt because it will turn it black, and to cover with water. No other suggestions for processing, etc. After canned, does it become mushy? I would love to hear from you. I will have an abundance this year. |
| 4 L A T E S T R E P L I E S (Newest First) |
| Rivergirl_2007 |
Posted - Jul 05 2012 : 6:58:16 PM
Hi - thank you for the responses. I will try fresh fruit (great idea). Freezing is out of the question for me - I have very little freezer space with no plans to expand because our power goes out too often. My eggplants are forming and as soon as they are large enough I am going to give canning a try and will let you know. |
| Sugar Girl |
Posted - Jul 05 2012 : 5:00:48 PM
Would not fruit fresh keep it form blackening?
Pam 
Stand for What's Right!
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| Breahna |
Posted - Jul 05 2012 : 12:11:27 PM
I haven't tried either but if you get to it before me please let me know because my eggplants are just now blooming and if the flowers are any indication, I'm going to be up to my ears. |
| FieldsofThyme |
Posted - Jul 05 2012 : 07:08:49 AM
I wonder if freezing would be better? I'm freezing kohlrabi today.
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