Eggplant Salsa Canning Recipe

Mix well cover and refrigerate overnight.

Banana bread muffins from cake mix. 6 lbs red peppers. Seal and let sit for 15 minutes to loosen the skin. 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.

Remove from the bag peel off the skins and dice the eggplants and pepper. Bring to a boil. Boil 5 minutes in clear water.

Transfer to a large bowl. The russian mom who taught me the recipe told me she always made it with whatever they had the most of in the garden plus tomatoes and eggplant. Pour in diced tomatoes and all remaining ingredients to the pan and increase heat to high.

Canned eggplant is usually dark in color 5 ball blue book 1949 page 20. Remove from the oven and place the eggplant and peppers into a large resealable bag. Add peppers to the pan and continue to saute until softened about 3 4 minutes.

Pack into hot ball jars. You can cut it back if you want a smaller batch for immediate consumption. One of her favorite recipes this summer was the zucchini salsa not only for the great use of the summer squash but for the flavor combination.

Place into large mixing bowl with chopped red peppers capsicum onion and 14 cup kosher salt. 2 teaspoons salt to taste 12 teaspoon black pepper. Rinse vegetable mix several times and drain really well.

Wash pare slice or cube eggplant. The basic ingredients for the recipe with quantities can be found below. 8 lbs fresh eggplants.

In 1974 ball carried eggplant canning advice for the last time with the following advice. Cover with boiling water. Bake for about 40 minutes in the preheated oven until eggplant is tender.

In a large saucepan combine the water red pepper celery jalapenos garlic bay leaf half of the thyme and hot pepper sauce. It features eggplant roasted red pepper tomatoes and red wine vinegar. A different kind of salsa eggplant.

Add eggplant and salt to the pot and fry until eggplant starts to soften about 5 6 minutes stirring occasionally. Wash the eggplant removing ends and dicing into small pieces. My second recipe for 11 11 11 is another inspirational idea from a new friend jennifer who also follows me on facebook.

Day two rinse vegetables cook salsa. 35 40 minutes for quarts 35 30 minutes for pints. As far as time goes pretty standard processing for tomato based mix in a pressure canner.

Bay leaves to taste.