Whole eggplant for the winter: delicious recipes for canning

In autumn gardeners harvest eggplant. Vegetables are just a storehouse of vitamins. Stewed, fried dishes, salads, caviar are prepared from it. Of course, you want to extend this pleasure in the winter. Fresh blue ones do not last long. Therefore, skilled hostesses prepare whole eggplants (blue ones) for the winter, so that later they can cook their favorite dishes from semi-finished products.

The subtleties of harvesting whole eggplants for the winter

Preservation of eggplant includes various cooking methods: pickling, pickling, s alting.

Sourness

The best fruits of the same size are selected, washed, freed from the stalks. Boil vegetables in water with s alt. When the water drains, the blue ones are cut lengthwise, and the filling of their choice is placed inside.

Traditional stuffing: garlic, herbs, pepper, s alt. Stuffed eggplants are placed in a fermentation container. After 3 days, the vegetables are transferred to jars, poured with marinade (vinegar, s alt, water), corked the lids and sent for storage.

Marinating

The fruits are washed, pierced, sent to s alt water. After 4 hours, boil in marinade (s alt, water, vinegar) for 5 minutes. They pull out whole vegetables, put them in jars with spices. The marinade is boiled again, eggplant is poured over it, sterilized. Mint, dill, pepper, sugar, walnuts, basil, cilantro are used as additives. Instead of table vinegar, wine vinegar is more often used.

S alting

Eggplants are blanched in s alted water for about 4 minutes, dipped in cold water. Cut lengthwise, sprinkle with s alt. They are kept under oppression for a week, then transferred to jars, corked.

With any technique, blue ones are used in finished form or in semi-finished products. Preparatory work consists in pre-boiling or baking vegetables.

Required Ingredients

A 2-liter jar of blues will require ingredients:

• blue - 2 kilograms;
• garlic - 1 head;
• wine vinegar - 65 milliliters;
• water - 2 liters;
• bell pepper - 1 piece;
• rock s alt - 130 grams.

If desired, you can add carrots, tomatoes or zucchini. Each ingredient will add its own touch to the aroma and taste of marinated eggplant.

How to properly prepare the container

It is better to close whole eggplants in 2 or 3 liter jars. Previously, all containers are washed with soda, sent to be sterilized under steam. The lids are boiled separately for 2-3 minutes.

Selection and preparation of main ingredients

The little blue ones for canning are chosen according to some criteria:

• vegetables are fresh, ripe, with smooth skins;
• no damage;
• length - 15 centimeters;
• green stem;
• pulp firm, white.

Eggplants are washed under running water, punctured, cut off the ends on both sides, sent to a s alt solution for several hours.

Heat treatment methods

Cooking. After soaking, the vegetables are boiled for 5-7 minutes. Check readiness with a toothpick. If the stick goes in easily, the product is ready for the next step.

Baking. The processing method allows you to save vitamins. The fruits are dried with a paper towel. The oven is heated to 200 degrees and vegetables are placed on a baking sheet. Preliminarily, each eggplant is pierced with a fork. Fruits 150-250 grams can withstand 20 minutes, large specimens weighing 250-300 grams - 25 minutes. After 10-12 minutes, the blue ones are turned over.

In addition to the oven, vegetables are baked in a slow cooker, convection oven, microwave. After baking, the fruits cool, remove or leave the skin.

Cooking process

Work algorithm:

1. At the bottom of sterilized jars put pepper, cut into strips, chopped garlic.
2. Vinegar is poured. The dosage for a 3 liter jar is 100 milliliters, a 2 liter container is 65.
3. Whole eggplants are placed tightly in jars with vinegar, sprinkled with spices.
4. If the eggplants were boiled, use the same brine. Boil and pour into jars.
5. For baked blue ones, prepare a marinade (2 liters of water, 130 grams of s alt) and pour the contents after boiling.
6. Vegetables in brine are placed in a pot for sterilization.
7. Fill containers with water up to their shoulders. The liquid must be hot so that the cans do not burst.
8. The bottom is covered with a cloth so that the glass does not come into contact with the pan.
9. 2-liter jars after boiling water can withstand 15 minutes.
10. After sterilization, the containers are closed with sterilized lids.

As soon as the jars cool, they are sent for storage.

Cooking method without sterilization

Delicious blueberry recipes without sterilization.

Ingredients:

• blue - 6 kilograms;
• garlic - 2 heads;
• parsley - bunch;
• cilantro - bunch.

Brine:

• bay leaf - 2 pieces;
• water - 1 liter;
• s alt - 70 grams.

Work algorithm:

1. Wash vegetables, cut each fruit lengthwise so that it does not fall apart.
2. Blanched in boiling water for 7 minutes.
3. The boiled fruits are pulled out, laid on a board, pressed down with oppression for several minutes until excess liquid drains.
4. At this time parsley and cilantro are cut. Garlic is crushed in a garlic press.
5. Boil the brine in advance so that it is at room temperature.
6. Spice is added to each vegetable.
7. Stuffed eggplants are put in a saucepan, poured with chilled brine.
8. After 2 days, the blue ones are transferred to sterilized jars. Pour in brine, roll up the lids.

Further storage

Sterilized canning jars can be stored in the apartment.

Sour eggplant is stored in a cool place with a temperature of 1-3 degrees.

Product expiry date

Canned eggplants that have undergone sterilization are stored for 1 year. Pickled blue ones must be eaten within six months, otherwise they will go sour.

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