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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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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