How To Blanch Eggplant - After blanching the eggplants, drain and cool them.. Use 1 gallon water per pound of prepared vegetables or 2 gallons water per pound leafy greens. Sprinkle salt generously over all sides of the eggplant and add to colander. Before freezing the eggplants, remove the seeds, cut the eggplant into thick slices, and water blanch them in a pot of boiling water, mixed with ½ cup (120 ml) of lemon juice for about four minutes. A test with a thin bladed knife as you cook it so it is just softened then into an ice bath. 16 cups = 4 quarts = 1 gallon)
Cover the kettle and boil at a high temperature for the required length of time. Prep a large bowl of ice water while the eggplant is blanching. Blanching eggplant bring stock pot of water to a boil. That will mean it is a male. Add 1/2 cup lemon juice per gallon of water.
The Best Recipe For Freezing Eggplant The Homesteading Hippy from thehomesteadinghippy.com Squeeze it to remove any excess liquid. From cherri brown, cherri's kitchen, former cbs radio cooking program, international caterer, food editor, and author ~ enjoychinese eggplant (white variety). You may use the same blanching water several times (up to 5). Although you may blanch and freeze sliced eggplant, most gardeners do not consider this method good for preservation. Start the countdown immediately after pouring the slices into the boiling water. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water. It will begin to discolor after 30 minutes. Blanching eggplant bring stock pot of water to a boil.
Bring a pot of water to the boil and add ¼ cup of lemon juice for every 2 liters of water.
Look at the bottom and see if there is a brown circle there. As it has been sliced relatively thinly, it only needs blanching for about 3 ½ minutes. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water. Adding lemon juice to the blanching water will prevent discoloring. Start the countdown immediately after pouring the slices into the boiling water. Add 1/2 cup lemon juice per gallon of water. You can also blanch or steam it and freeze it, as it will keep for six to eight months frozen. Use 1 gallon water per pound of prepared vegetables or 2 gallons water per pound leafy greens. For smaller varieties, like japanese eggplant, you can. How to preserve eggplant by freezing. From cherri brown, cherri's kitchen, former cbs radio cooking program, international caterer, food editor, and author ~ enjoychinese eggplant (white variety). mv_img id=25718 (optional) bake your eggplant, if you want. Blanch in boiling water for 5 minutes, then chill in an ice bath.
After blanching the eggplants, drain and cool them. Add the sliced eggplants into the boiling water and let it cook for 4 minutes. Squeeze it to remove any excess liquid. Once cool, place the slices between wax paper to prevent sticking, and store in freezer bags or containers. Freezing eggplant might seem a little like a no go but you would be wrong.
The Best Recipe For Freezing Eggplant The Homesteading Hippy from thehomesteadinghippy.com How can you tell if the eggplant is male? If you lack storage space, wrap up eggplant before putting it in the refrigerator. To grill stuffed eggplant, place eggplant halves in a foil pack and grill, covered, 20 to 25 minutes, or until tender. A test with a thin bladed knife as you cook it so it is just softened then into an ice bath. This will kill any bacteria that may be present, and stop the enzyme action, so they hold up well in the freezer. (freezing eggplant without blanching is not recommended, as it can get tough.) lay slices on a cookie sheet in a single layer. Sprinkle salt generously over all sides of the eggplant and add to colander. Freezing eggplant might seem a little like a no go but you would be wrong.
Slice the eggplant into 1/4″ slices.
How to preserve eggplant by freezing. Make sure your eggplant's skin is peeled before cooking it and digging in. Blanching time cannot be precise. Freezing eggplant might seem a little like a no go but you would be wrong. Begin counting the blanching time as soon as you place the eggplant in the boiling water. They say that male eggplants have fewer seeds. I cannot imagine how blanching eggplant for 4 minutes and then putting it in the freezer is going to leave you with a good result. Remove as much air as possible before sealing bags. From all i read the most common method for freezing eggplant is blanching eggplant in rounds and then freezing it. This method works for eggplant slices, cubes, or planks. Allow the rounds to cool completely (do not skip this. After blanching the eggplants, drain and cool them. Bake at 350° for about 15 minutes.
Once cool, place the slices between wax paper to prevent sticking, and store in freezer bags or containers. Or, blanch eggplant before freezing it for future use, a convenient option when your eggplant needs to be used but you're not ready to eat it. Blanch the eggplant slices for 4 minutes, cool, and package in freezer bags. Cut the eggplant into uniform pieces (i use a vegetable chopper) and blanch in boiling water for 4 minutes. Prepare quickly, enough eggplant for one blanching at a time.
Frozen Eggplants For The Winter Baked Fried Blanched How To Freeze Eggplants For The Winter Whole And In The Form Of Cutting from food-and-recipes.com 16 cups = 4 quarts = 1 gallon) Eggplant preserved this way tastes so good with crusty artisan bread and a little cheese. To bake stuffed eggplant, place filled eggplant halves in a baking dish and bake at 350°f 25 to 35 minutes or until heated through and eggplant shells are just tender. Look at the bottom and see if there is a brown circle there. Prepare quickly, enough eggplant for one blanching at a time. Add the sliced eggplants into the boiling water and let it cook for 4 minutes. Bring a pot of water to the boil and add ¼ cup of lemon juice for every 2 liters of water. Use 1 gallon water per pound of prepared vegetables or 2 gallons water per pound leafy greens.
There are some recipes for eggplant relish and pickled eggplant.
I cannot imagine how blanching eggplant for 4 minutes and then putting it in the freezer is going to leave you with a good result. 1 pound eggplant = 6 cups cubed, raw (3 cups cooked). As it has been sliced relatively thinly, it only needs blanching for about 3 ½ minutes. To bake stuffed eggplant, place filled eggplant halves in a baking dish and bake at 350°f 25 to 35 minutes or until heated through and eggplant shells are just tender. Add the sliced eggplants into the boiling water and let it cook for 4 minutes. This will kill any bacteria that may be present, and stop the enzyme action, so they hold up well in the freezer. A female eggplant will have a long brown mark on the bottom. From all i read the most common method for freezing eggplant is blanching eggplant in rounds and then freezing it. They say that male eggplants have fewer seeds. Bring a pot of water to the boil and add ¼ cup of lemon juice for every 2 liters of water. The point of blanching is, however, not to fully cook the eggplant as you still want the texture to remain firm. Carefully immerse the eggplant slices into the boiling water. Put vegetables into blancher (wire basket, coarse mesh bag or perforated metal strainer) and lower into boiling water.
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