Michigan State University Extension
Preserving Food Safely - 01600697


Preparation: Harvest before seeds become mature and
when color is uniformly dark. Wash, peel and slice 1/3-inch
thick. Prepare quickly, enough eggplant for one blanching
at a time.

Water blanch 4 minutes in 1 gallon of boiling water
containing 4 1/2 teaspoons citric acid or 1/2 cup lemon

Cool, drain and package, leaving 1/2-inch headspace.
Seal, label and freeze.

For Frying: Pack the drained slices with freezer wrap
between slices. Seal, label and freeze.

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