Canning eggplant salsa is it safe?

10 years ago

Do you think the following recipe for eggplant salsa is safe for canning?

http://www.sbcanning.com/2011/11/different-kind-of-salsa-eggplant.html

It's a great use of eggplant since there are not many recipes that you can use this valuable vegetable in canning. Enjoy.

Eggplant Salsa

5 cups shredded eggplant
2 medium red peppers, diced
1 1/2 medium red onion, diced
1/4 cup pickling salt
1/2 tablespoon pickling salt
1 tablespoons dry mustard
1/2 tablespoon garlic powder
1/2 tablespoon cumin
1 1/2 cups white vinegar
1/2 cup brown sugar
1 tablespoons red pepper flakes
1/2 teaspoon pepper
2 1/2 cups chopped ripe tomatoes
6 ounces tomato paste

Directions:

Day one: In a large bowl combine; eggplant, onions, red pepper and the 1/4 cup salt. Mix together cover and let stand over night in refrigerator.

Day two: Rinse, drain well and put into a large pot then add mustard, garlic, cumin, vinegar, brown sugar, pepper flakes, 1/2 T. salt, pepper, tomatoes and tomato paste. Bring to a boil and simmer for 15 minutes.

Ladle into sterilized jars filling to 1/2" headspace. I added 1 T. bottled lemon juice to each of the pint jars and 1/2 T to half pint. Remove air bubbles, Wipe rims, add hot lids and rings. Water bath jars for 15 minutes at a full boil. Makes 3 pints and 1 half pint.

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Comments (4)

digdirt2
10 years ago
As with all recipes from unapproved sources that offer all these made-up recipes, it is a do-at-your-own-risk recipe.

Is it safe? We can only speculate as it has never been tested. It has a fairly good amount of added acid in it and without the eggplant it would basically be a salsa recipe. But 5 cups of shredded eggplant (pH 6.0-6.5) is a great deal of added low-acid ingredients and there is no way to judge its density or know if the processing time is sufficient.

Personally if I was to make it (which I wouldn't) I'd pressure can it. Mushy, true but with salsa that isn't a big issue.

Dave
bloomingjoy
Original Author
10 years ago
Thanks
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malna
10 years ago
Just an FYI - Cindy Shipp (who writes the sbcanning blog) is a Certified Master Food Preserver. She may have an avenue through the University of California to get her recipes tested.

I made a Tomato-Eggplant Salsa last year using a recipe from Canadian Living's The Complete Preserving Book. It is excellent. Different proportions and flavorings, but the same basic idea.
readinglady
10 years ago
It's undiluted vinegar so assuming the final mixture isn't dry and the previous salting exudes the majority of liquid from the eggplant, it's probably OK.

That being said, it's a good idea to email or IM the poster and get further information about how she vetted the recipe. I wouldn't give up on it but I would definitely pursue more documentation.

Carol