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| 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 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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| 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 |
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- Posted by bloomingjoy (My Page) on Thu, Jul 18, 13 at 13:24
| Thanks |
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| 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. |
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- Posted by readinglady z8 OR (My Page) on Sun, Jul 21, 13 at 14:38
| 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 |
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