Canning without salt, sugar and vinegar: eggplant

Products:

 

1 jar of 0.5 liter:

• 500-750 g of eggplant
• ¼ Lemon
• 25 g parsley,
• 50-75 ml of vegetable oil.

Preparation:

 

1. Eggplant wash, cut into slices. Removal of bitterness to lay down the slices of eggplant in a wide enamel or glass container layers, sprinkling each layer with salt and leave for 30-60 minutes. After the eggplant slices thoroughly rinse and dry on a linen cloth.

2. Fry in hot oil on both sides.

3. Fried slices of eggplant to cool to 40 °C., and stack, shifting the thinly sliced slices of lemon and parsley into the prepared jars. Banks to fill to 2 cm below the top of the neck.

4. Vegetable oil calcined, cooled to 70 °C and pour them Packed in tins eggplant.





5. Filled with hangers for banks to cover with prepared lids, put in a pan with preheated to 50 °With water and pasteurized: banks with a capacity of 0.5 l — 90 minutes, 1 liter — 110 minutes.

6. After sterilization banks immediately sealed, to check the quality of sealing and cooling air.published





Cook with love ! Bon appetit!

 

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Eggplant: spicy preparation for the winter

 



Source: konservirovanie.org/baklazhani/konservirovanie-baklazhanov-v-masle-s-limonom-bez-soli-sachara-i-uksusa.html