Michigan State University Extension
Preserving Food Safely - 01600697


     Preparation:   Harvest  before seeds become mature  and
when color is uniformly dark.  Wash, peel and slice 1/3-inch
thick.   Prepare quickly,  enough eggplant for one blanching
at a time.                                                  

      Water blanch 4 minutes  in 1  gallon  of boiling water
containing  4  1/2 teaspoons citric acid or  1/2  cup  lemon

     Cool,  drain  and package,  leaving 1/2-inch headspace.
Seal, label and freeze.                                     

     For Frying:   Pack the drained slices with freezer wrap
between slices.  Seal, label and freeze.                    

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