Eggplant

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Plain ol' Eggplant

Wash, pare, and slice eggplant. Put eggplant in bowl, sprinkle with salt, and cover with cold water for 45 minutes. Drain water and put eggplant in pot. Cover with boiling water and boil for 5 minutes. Put eggplant in jars and cover with water, leaving 1 inch headroom.

Process for 40 minutes at 10 pounds of pressure when at 1000 feet, 15 pounds of pressure over 1000 feet.

Eggplant Pickle

This is a heirloom recipe that I traced back to 1916.

6 peel and chopped eggplants
2 chopped medium onions
5 cups sugar
1 1/2 cups vinegar
1 cup water
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon whole white peppers
1/8 teaspoon ground cinnamon

Place eggplant and onion in pot and cover with boiling salty water. Boil for 5 minutes; drain and cover with cold water, immediately drain again.

Add all other ingredients to a pot and bring to boil. Add eggplant and onion. Simmer until syrup is thick. Fill into jars leaving 1/4 inch headspace..

Adjust lids and process in a boiling water canner 5 minutes at 0-1,000 feet altitude; 10 minutes at 1,001-6,000 feet; 15 minutes above 6,000 feet.

 

Copyright © Tim Borkert, 2008 All rights reserved. Disclaimer.