Eggplant is not recommended for canning. It "collapses" and the density is too great, like puréed pumpkin.

There are recipes online, but they are not reliable.

Pickled eggplant can be processed, but not plain.

Carol

What is the problem with canning pureed pumpkin? Is there a food safety issue?

Every Fall I make a point of going to the church bazaar to pick up a couple of jars of canned pumpkin from our local canning legend. It makes the best pie! Much better than store bought.

Pumpkin is the same as eggplant. There's a density issue which makes heat penetration very difficult. Also, more recent tests have shown that the moisture content and pH for pumpkin are all over the place, making it almost impossible to come up with a consistently safe processing time. That's true for pumpkin butter as well.

Home-grown pumpkin is excellent, but the only safe options are freezing the puree or canning chunks, which can be pureed after opening.

I wouldn't want to take the risks that lady does. It sounds like she hasn't kept up with changes in canning recommendations.

Carol

There are a few recipes that contain eggplant for canning, such as one for antipasto from Ball. Also, Ellie Topps in the Complete Book of Small Batch Preserving has several recipes containing eggplant.