Preserving eggplants

All things preserving - canning, water bath (vacola), freezing, drying your harvest. We discuss all methods and the pros and cons, be nice to each other, please we all have our ways of preserving.
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Preserving eggplants

Postby Heidi » Sun Jan 10, 2010 2:26 pm

About the only success we've had in the garden this season was sweetcorn, eggplants and weeds. So, I need to start picking the eggplants. I'd like to make a large batch of baba ganoush and preserve it in small bottles (I'm sure I'll be the only one who eats it in this family). So, how do I preserve it? I would assume I'd have to pressure can it, because its a vegetable and there's no vinegar in the recipe. In small jars, maybe about 1 cup volume, how long do you reckon it would need to be in there for it to be safely canned? Has anyone pressure canned small quanities like this before?

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Re: Preserving eggplants

Postby minnie » Sun Jan 10, 2010 2:57 pm

Hi Heidi,

I'm not sure how you'd go canning baba ganoush, I've read people freeze it... I'd try do a big google and I'll look in my ball book and see if there's anything... if so I'll let you know.

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Re: Preserving eggplants

Postby mallee11 » Sun Jan 10, 2010 3:30 pm

I was told that eggplant was similar to pumpkin re the density and to can it do not mash

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Re: Preserving eggplants

Postby Shadowgirlau » Sun Jan 10, 2010 4:55 pm

Quite right, egglplant is very dense and so should not be mashed when being pressure canned.

Life is what happens to you while you're busy making other plans.
- John Lennon

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Re: Preserving eggplants

Postby Heidi » Sun Jan 10, 2010 8:38 pm

Okay, makes sense about the mashing ie. not to. so basically, either I need to make the batch and freeze it in individual baggies (oh I want my vacuum sealer NOW), or I slice or dice the eggplant and pressure can it? But will try and google to see if anyone else pressure canned it (and lived).

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Re: Preserving eggplants

Postby Huxter » Mon Jan 11, 2010 8:41 am

What about preserving your eggplant in the Calabrese style ,suitable for an antipasto platter or just gobbled up on crusty bread !

Slice your eggplant lengthways about 1/2 inch thick ,then slice again the same thickness so you end up with lots of thin strips of eggplant .
Now ,using cooking salt ,dose liberally in a collander over the sink ,and leave for several hours ,up to 12 ,covered with a clean teatowel .You may need to add more salt as the eggplant drains as they will give up an enormous amount of liquid .
The eggplant will harden and darken and can be squeezed to remove even more liquid .To prevent discolouration ,you can add lemon juice with the salt ,--I personally don't mind the browning.
Now place the eggplant in wide necked jars ,with an assortment of herbs and spices ,whatever you grow or enjoy ---I use oregano and thyme plus some cracked black pepper ,lemonpeel and chilli flakes .Maybe dried and fresh mint and lemon peel for a Greeky-style flavour .
Now fill with red wine vinegar ,and top with canola oil to prevent oxidising .
This will keep in the fridge well into winter but never lasts that long here .

Happy eggplanting !

The world needs you to grow your own food!!

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Re: Preserving eggplants

Postby Heidi » Sun Jan 17, 2010 7:25 pm

Thanks Paul,
The eggplants are draining away in the sink now. This recipe sounds so easy, that even I can do it!
Heidi :roll:

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Re: Preserving eggplants

Postby Heidi » Tue Jan 26, 2010 7:07 pm

Oh Paul!!! You're taste buds and my taste buds are very different!!!! :lol: All I can taste is red wine vinegar and salt. I even tried grilling it to see if it changed the flavour, but alas, just burnt tasting red wine vinegar and salt! Not to worry. The best way to learn things is by trial and error, and I'm sure it is an acquired taste. Perhaps I can post you a huge bottle of preserved eggplant as a "thankyou"! Seriously, I am laughing at the jar mocking me in my fridge. I even keep going back to it and tasting it, hoping I will miraculously like it! At this rate, it will last three winters here.
Thanks anyway, (and there's always the likelihood that I did actually stuff up the recipe of course!).

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