posted by BonBon 09-05-98 9:40 AM
Ball (Canning) Blue Book.
Eggplant
1 gallon water
4-1/2 tsp. citric acid or 1/2 cup lemon juice
Bring water, citric acid or lemon juice to a boil.
Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3 inch. Prepare quickly; just enough eggplant for 1 scalding at a time.
Scald 4 minutes in boiling water. Cool, drain and pack in can or
freeze jars or plastic freezer boxes.
For frying: Pack the drained slices with freezer wrap between slices.
Seal, label and freeze.