Freezing Eggplant (from “So Easy to Preserve”)

Mike TrueseTipsLeave a Comment

Harvest before seeds become mature and when color is uniformly dark. Wash, peel and slice 1/3 inch thick. Prepare quickly, just enough eggplant for one blanching at a time. Blanch 4 minutes in 1 gallon of boiling water containing ½ cup lemon juice. Cool, drain and package, leaving ½ -inch headspace. Seal and freeze.

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