Comments on: Preserving Eggplant In Olive Oil

By: Ed Bruske

Ed Bruske — Sun, 08 Jan 2012 19:32:27 +0000

Don’t know, Arlene.

By: arlene lee

arlene lee — Sun, 08 Jan 2012 14:33:48 +0000

I would like to try to preserved vegetables in oil. If I want a mixture of eggplant and red pepper and mushrooms, so the other vegetables need to be cooked first?

Thanks

Arlene Lee

By: arlene lee

arlene lee — Sun, 08 Jan 2012 14:32:12 +0000

Hello

I want to try preserving vegetables in oil. Eggplant is not cooked first. What about red peppers or mushrooms? do they have to be cooked or just washed and added with the eggplant?

Thanks for your help.

Arlene Lee

By: Ed Bruske

Ed Bruske — Tue, 18 Oct 2011 00:57:18 +0000

Lynn, I have never kept it without refrigerating and I’ve never “canned” (processed) it, so I cannot answer your questions. I don’t believe the original recipe called for refrigeration. But you’re on your own there.

By: lynn

lynn — Mon, 17 Oct 2011 23:51:43 +0000

dose it have to be refrigerated can it be caned? or can I do this and put it on a shelf?

By: Steven

Steven — Sat, 08 Oct 2011 17:37:18 +0000

Oh – and I should have said add the garlic and basil back in again!

By: Steven

Steven — Sat, 08 Oct 2011 17:35:52 +0000

Botulism in oil preserved things is not from 20 years ago – it’s actually been fairly frequent more recently. But… The vinegar and to some extent, the salt, takes care of it. I might make the slight alteration in this recipe of also soaking the garlic and basil in the salt and vinegar solution for a bit. Actually soak it in a vinegar bath, then strain it out, and use the vinegar for the eggplant! Oh – and I think it’s stated above – but the more saturated the fat – the higher the temp at which it is liquid. Olive oil is more saturated (mono=good) so it begins to solidify at fridge temps. So just take some out and let it sit at room temps before serving. Garlic will turn green in acids (not all the time) = this is perfectly OK.

By: Rosalba

Rosalba — Thu, 06 Oct 2011 20:28:01 +0000

Ed,
thank you for this eggplant canning page, it is what I had been looking for, just the way my mother used to do back in Italy and now that she can no longer pass on her knowledge I was lost. My garden produced a lot of eggplants and still getting more. I already made 3 pans of eggplant casseroles, was looking for for a way to preserve them for winter. Thank you again.

By: Eloise

Eloise — Wed, 05 Oct 2011 22:12:44 +0000

Thanks Ed, I will try to curry stew. I have some basil frozen and hopefully my husband didn’t look at it and go…what the hec???? I’ll have to check the freezer this evening to ensure I have labeled it.

By: Ed Bruske

Ed Bruske — Thu, 22 Sep 2011 01:52:10 +0000

I have never frozen this. I can’t imagine why you would.