Monday, August 1, 2016

Salsa Time... Eggplant Salsa



Eggplant Salsa
Found on SBCanning

Eggplant salsa has the flavors that are reminiscent of eggplant parmesan without the cheese. It's a great use of eggplant since there are not many recipes that you can use this valuable vegetable in canning. Enjoy.

5 cups shredded eggplant 

2 medium red peppers, diced

1-1/2 medium red onion, diced

1/4 cup pickling salt

1/2 tablespoon pickling salt

1 tablespoons dry mustard

1/2 tablespoon garlic powder

1/2 tablespoon cumin

1-1/2 cups white vinegar

1/2 cup brown sugar

1 tablespoons red pepper flakes 1/2 teaspoon pepper

2-1/2 cups chopped ripe tomatoes

6 ounces tomato paste

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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