Attention, eggplant lovers! master the art of jarring perfection

Summer is the time for abundant eggplants, and preserving them through jarring is a fantastic way to enjoy their deliciousness all year round. Jarring eggplant is a simple and rewarding process that allows you to capture the flavors of the season and create a versatile ingredient for countless culinary creations.

Selecting and Preparing Eggplants for Jarring

Choose firm, ripe eggplants with a glossy skin. Avoid eggplants that are bruised or have soft spots. Wash the eggplants thoroughly and cut off the stem ends. Peel the eggplants if desired, but this step is optional.

Choosing the Right Jarring Method

There are two main methods for jarring eggplant: hot packing and cold packing.

• Hot packing: Eggplant is cooked before being packed into jars. This method is recommended for a longer shelf life.
• Cold packing: Raw eggplant is packed into jars and covered with a vinegar-based solution. This method has a shorter shelf life than hot packing.

Hot Packing Method

1. Cook the eggplant: Cut the eggplant into 1-inch cubes or slices. Steam, grill, or roast the eggplant until tender.
2. Prepare the jars: Wash and sterilize jars and lids.
3. Pack the jars: Fill the jars with the cooked eggplant, leaving about 1/2 inch of headspace at the top.
4. Create the vinegar solution: In a large pot, combine equal parts vinegar and water. Bring the solution to a boil.
5. Fill the jars: Pour the hot vinegar solution over the eggplant, filling the jars to within 1/2 inch of the top.
6. Process the jars: Place the jars in a boiling water bath and process for the recommended time (typically 15-20 minutes for pints).
7. Cool and store: Remove the jars from the water bath and let cool completely. Store the jars in a cool, dark place.

Cold Packing Method

1. Prepare the eggplant: Cut the eggplant into 1-inch cubes or slices.
2. Prepare the jars: Wash and sterilize jars and lids.
3. Pack the jars: Fill the jars with the raw eggplant, leaving about 1/2 inch of headspace at the top.
4. Create the vinegar solution: In a large pot, combine 1 part vinegar, 1 part water, and 1 tablespoon of salt per quart of liquid. Bring the solution to a boil.
5. Fill the jars: Pour the hot vinegar solution over the eggplant, filling the jars to within 1/2 inch of the top.
6. Process the jars: Place the jars in a boiling water bath and process for the recommended time (typically 10-15 minutes for pints).
7. Cool and store: Remove the jars from the water bath and let cool completely. Store the jars in a cool, dark place.

Storing Jarred Eggplant

Properly sealed and processed jarred eggplant can be stored in a cool, dark place for up to 1 year. Once opened, store the eggplant in the refrigerator for up to 2 weeks.

Using Jarred Eggplant

Jarred eggplant is a versatile ingredient that can be used in a variety of dishes. Here are some ideas:

• Add to salads, sandwiches, and wraps
• Use as a topping for pizza or pasta
• Grill or pan-fry for a delicious side dish
• Puree to create a flavorful baba ghanoush
• Use as a base for eggplant Parmesan

Tips for Jarring Eggplant

• Use a variety of eggplant colors and shapes for a visually appealing result.
• Add herbs and spices to the vinegar solution for extra flavor.
• If you are using the cold packing method, be sure to weigh the eggplant down with a plate or other object to keep it submerged in the vinegar solution.
• If you do not have a boiling water bath, you can process the jars in a pressure canner. Follow the manufacturer’s instructions for proper processing times and pressures.

Troubleshooting Jarring Eggplant

• Jars did not seal: Check the jars for cracks or chips. Make sure the lids were properly tightened.
• Eggplant is too soft: The eggplant may not have been cooked long enough before jarring.
• Eggplant is too sour: The vinegar solution may be too strong. Dilute the solution with more water if necessary.
• Mold has formed: The jars may not have been properly sealed or processed. Discard the eggplant and the jars.

Answers to Your Most Common Questions

Q: Can I use frozen eggplant for jarring?
A: Yes, you can use frozen eggplant, but it is important to thaw it completely before jarring.

Q: Can I add other vegetables to my jarred eggplant?
A: Yes, you can add other vegetables such as peppers, onions, or zucchini to your jarred eggplant.

Q: How long does jarred eggplant last?
A: Properly sealed and processed jarred eggplant can be stored in a cool, dark place for up to 1 year. Once opened, store the eggplant in the refrigerator for up to 2 weeks.