You know you can CON it using the same water bath that you use for all other vegetables.
If canning you can make everything from a sauce to go with it to a eggplant soup. It will last for a maximum of 3 years if kept in a cool dark place. How long in a freezer with no power?
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freezing and thawing fresh egg plant
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I made 4 pans of eggplant parmasan and froze it. Hubby and the grandkids love it.
AJ
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Egg plant is kind of hard to keep from turning brown,so another good way is to make egg plant parmsen or Ratatouille , and just freeze thank
I will but a Ratatouille recipe in the recipe thread.
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I blanch everything before I freeze it; I put a little acid (Vinegar, white wine, lemon juice etc…) in the water with a little salt after it comes to a boil. Once the water has come to a boil I put the product in the boiling water, wait for it to come back to boil and then boil it for 2 minutes. Remove it from the boiling water and shock it so that it stops cooking. (Shock it = submerge it in ice water) Then put it in your freezer bags Lay the bags on a sheet pan flat till they are frozen. That way they will stack real well in your freezer.
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use lemon juice on the egg plant after you blanch them and they will never turn black. I always use lemon juice for things like this that I am going to freeze and have never had a problem.
AJ
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I like reading old posts. Seems like I learn something new all the time. Thanks guys for the info. I am having the same problems with my squash. Will know better next time. Do you guys role any of your stuff in flour etc before freezing?
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Originally posted by Mungo View PostWe find that after blanching, we lay the peices out on a cookie sheet and freeze them separated. Then vacuum seal them. This prevents them from becoming a big pile of mush when thawing. This method works with many vegetables and berries too.
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We find that after blanching, we lay the peices out on a cookie sheet and freeze them separated. Then vacuum seal them. This prevents them from becoming a big pile of mush when thawing. This method works with many vegetables and berries too.
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Thanks for the help, very usefull info
I guess I will just have to fry up what I have frozen now and will
add this to my "lessons learned" but at least I grew it my self and I am
still learning.
Thanks again
BB
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Usually you need to blanch it for about 2 minutes ( put them in a cold bath after blanching to stop the process) . You can add what ever spices you want to the water. Potatoes need blanching before you dehydrate them or they'll turn black.
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Thanks Oricle,
How long do I need to "blanch" it? and should I use just water or add any salt and pepper to the blanch?
And as a follow up, last night the wife fried the blackened egg plant and it lightened up and tasted fine, down right tastey!
BB
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freezing and thawing fresh egg plant
I need some help, I harvested and cut up some egg plant, vacuum sealed the bags and put them in the freezer. All was well and I was proud.
This weekend I thought I would thaw a pack out and eat some, The eggplant was still just as beautiful as the day I froze it but as it thawed it got dark and fiannly turned black dark black THE INSIDE PART.
I cooked it and it did taste ok, I ate three pieces before I thought I had better ask around. the wife would not touch it!
What did I do wrong or is it ok? I have like 24 quarts of frozen egg plant put up. I usually grill it, this time I used the George Foreman and sometimes I just fry it.
Thanks for any help
BBTags: None
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