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Freezing Eggplant
posted by BonBon 09-05-98 9:40 AM
Ball (Canning) Blue Book
Harvest before seeds become mature and when color is uniformly dark.
Wash, peel and slice 1/3 inch. Prepare quickly; just enough eggplant for 1 scalding at a time. Scald 4 minutes in 1 gallon boiling water containing 4-1/2 teaspoons citric acid or 1/2 cup lemon juice.
Cool, drain and pack in can or freeze jars or plastic freezer boxes.
For frying: Pack the drained slices with freezer wrap between slices. Seal, label and freeze.
