Eggplant
Ingredients
Directions
Prepare the eggplant
Remove the skin from the eggplant and slice it into ½ to ¾ inch thick slices.
Blanch the slices in boiling water with 1 tablespoon of salt for 3 minutes.
Plunge the slices into cold water and pack them in glass jars.
Fill and seal the jars
Fill the jars with boiling hot water and add 1 teaspoon of salt per quart.
Place the rubber band and cap on the jars, but do not tighten.
Sterilize and store
Sterilize using your preferred method: 60 minutes for hot‑water bath, 45 minutes for water‑seal or 5‑pound steam‑pressure, or 30 minutes for aluminum pressure‑cooker.
Remove the jars, tighten the covers, invert to cool, and test the seal.
Wrap jars with paper to prevent bleaching and store.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Eggplant
- Is the vegetable being preserved, becoming tender and soft after blanching and sterilizing.
- Coarse sea salt
- Seasons the eggplant and helps draw out moisture and preserve the slices.
The step that matters
Sterilize for the full time. Eggplant is a low-acid vegetable, so it must be heated long enough at the right temperature to destroy harmful microorganisms. Shortening the time or leaving the jars under-processed risks spoilage and unsafe preserves.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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