My Favorite Things
Jarring Pickled Eggplant
Make sure that after the eggplant is packed into the jars you use a non metallic spatula or wooded chop stick to gently move the food to release any trapped air bubbles. Add enough white vinegar and some oil to the jar so that the liquid is to the lowest ridge on the neck of the jar leaving the appropriate head space, see image to the right. It is the 1/2 inch mark as noted. The 1 inch mark is where the neck begins just below the ridge.
The rim of the jar must be wiped clean of any food residue. Place the lid on the jar and center it so only the sealing compound on the lid is touching the jar. Place the band over the lid and screw it on just until resistance is met.
Fill the canner or large pot half full with water. heat to a simmer. Use a jar lifter or large tongs and place jar in canner or large pot. Water must cover the top of the jars by 1-2 inches. Add more boiling water if needed.
Adjust heat to medium high and bring to a hard boil. Then reduce heat to a gentle boil for the remaining canning time.
Let jars boil for 10 minutes. Turn off heat, and use a jar lifter or tongs to remove jars and set them on a towel to cool. leave about 2 inches in between jars. Leave them to cool for 12-24 hours without touching them.
When cool, test the seals. Press the center of the lid to determine if it is concave. Then remove the band and try to life the lid with a fingertip. If it does not flex or lift off then the lid has a good seal.
If the jar does not seal within 24 hours, it either needs to be reprocessed or stored in the fridge and used within a few days. To reprocess, remove the lid, make sure the jar is clean, place on a new lid and process as described above.
Once all the jars are correctly processed and sealed, they can be stored in a pantry. Do not replace the bands as this may release the lid. If giving as a gift, you can place a band on the jar, just do not tighten it. Label the jar with the ingredients and date of jarring.
To open the lids for use, use a can opener to pry off the lid. before doing so, ensure that the lid was sealed tightly, and cannot be popped up and down when pushed in the center. After prying off, ensure there is no foul odor, sliminess, mold, yeast like smell or or other sign of spoilage. If in doubt, throw it out! do not risk botulism!
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