Canned Eggplant Food

CANNED EGGPLANT

Steps:

• Gently wash the eggplants with running water.
• Peel the eggplants and cut them into 1/4 inch thick slices.
• Generously salt the eggplants in a colander and let them sit for an hour.
• Rinse the eggplants with water and gently squeeze out the water from each piece.
• Mix the vinegar, water, and sugar in a saucepan and let it come to a boil. When the sugar dissolves, add the eggplants and let them soak for 2-3 minutes.
• Use a slotted spoon and jar funnel to transfer the eggplants and pickling liquid into canning jars. Leave one inch of headspace in each jar.
• Add crushed red pepper, dried basil, and any other spices to the canning jars.
• Top off the jars with enough olive oil to cover the eggplants while leaving one inch of headspace in each jar.
• Wipe off the rims on the canning jars with a damp paper towel and use a magnetic lid lifter to place the lids on. Screw on the jar rings until "fingertip" tight.
• Fill the water bath canner with a few inches of water and let it come to a boil. Heat more water in a kettle.
• Carefully place the jars into the canner, ensuring they do not touch each other. Top off the canner with additional hot water to immerse all jars at least 2 inches underwater.
• Boil the water bath canner for 10 minutes and add additional time depending on your altitude.
• Let the water bath canner settle before using jar tongs to remove the canning jars. Wait for 24 hours to allow the jars to cool to room temperature. You will eventually hear a "pop" sound, indicating the jars are safely sealed.
• Label and store the canning jars in the pantry.

CAPONATA - CANNED

Steps:

• Heat 5 Tbs olive oil in stockpot.
• Add eggplant that has been cut into 1" cubes.
• Stir fry 10-12 minutes until golden and touched with brown.
• Add remaining oil, onions, garlic, and celery and stir fry 10 minutes longer until golden.
• Mix in all remaining ingredients, cover, reduce heat to moderately low and simmer 1 hour, stirring about every 10 minutes.
• Uncover and cook until very thick, about the consistency of chutney.
• Prepare 3 pint sized jars.
• Ladle caponata into jars leaving 1 inch headspace.
• Wipe rims with a damp cloth.
• Seal with lids.
• Pressure cooker can pints at 10 pounds pressure for 30 minutes.