Canning Eggplant Salsa

This recipe is for a large batch and is intended for canning.

Salsa verde queso recipe. Its a great use of eggplant since there are not many recipes that you can use this valuable vegetable in canning. That is the roasted eggplant and pepper puttanesca sauce in the ball all new book 2016 page 181. Stir in the red pepper mixture tomatoes onions salt and remaining thyme and oil.

When water bath canning or steam canning you must adjust the processing time for your altitude. 2 teaspoons salt to taste 12 teaspoon black pepper. Remove from the oven and place the eggplant and peppers into a large resealable bag.

Bay leaves to taste. Cook and stir until the onion has softened about 4 minutes more. Wash the eggplant removing ends and dicing into small pieces.

Remove from the bag peel off the skins and dice the eggplants and pepper. How to steam can. Canning eggplant in pickles and preserves.

Transfer to a large bowl. It features eggplant roasted red pepper tomatoes and red wine vinegar. Day two rinse vegetables cook salsa.

6 lbs red peppers. Cook time 1 hr. Stir in the eggplant and cook stirring occasionally until the edges have browned 4 to 8 minutes.

Eggplant salsa has the flavors that are reminiscent of eggplant parmesan without the cheese. Add eggplant and salt to the pot and fry until eggplant starts to soften about 5 6 minutes stirring occasionally. This home canned salsa recipe is a great way for eggplant aka aubergine lovers to use up the eggplant from their garden or that they scored for a great deal at the market.

Bake for about 40 minutes in the preheated oven until eggplant is tender. Transfer to a large bowl. For salt substitute herbamare sodium free was used as it is non bitter and non clouding.

Prep time 10 mins. You can cut it back if you want a smaller batch for immediate consumption. Place into large mixing bowl with chopped red peppers capsicum onion and 14 cup kosher salt.

Print recipe pin recipe. Pour in diced tomatoes and all remaining ingredients to the pan and increase heat to high. There are some tested safe and delicious.

In a large skillet saute eggplant in 14 cup oil until tender. The basic ingredients for the recipe with quantities can be found below. Add the remaining 2 tablespoons of olive oil along with the celery and onion.

Rinse vegetable mix several times and drain really well. Add peppers to the pan and continue to saute until softened about 3 4 minutes. You can safely can it in some form of preserves.

Mix well cover and refrigerate overnight. There is still good news though for eggplant fans or people with a glut of eggplant on their hands. 3 bell peppers will be about 500 g just over 1 lb before prep about 450 g 1 lb after prep.