How to Put Up Eggplant

If your garden is overflowing with eggplant, you may have a more bountiful harvest than you and your friends can eat right away. While many fruits and vegetables can be put up by canning, the University of Illinois Extension website notes that eggplant does not can or dry well. Freezing may be the best way to preserve your extra eggplant. It is not an arduous task, and it is an economical way to provide this healthy vegetable for your family all year long.

Sharp knife
1/2 cup lemon juice
Large cooking pot with lid
Timer
Slotted spoon
Paper towels
Zipper-style freezer bags

Instructions

- 1
  Pick eggplant that has a dark, uniform color before the seeds mature. An effective way to test if eggplant is ready for picking is to push your thumb into the flesh. If the flesh bounces back, it's ready.
- 2
  Wash the eggplant with cool water.
- 3
  Peel the eggplant if you prefer, but it is not necessary.
- 4
  Slice the eggplant with a sharp knife. Cut slices about 1/3 inch thick.
- 5
  Boil 1 gallon of water with 1/2 cup lemon juice in a large pot on the stove.
- 6
  Place the eggplant slices in the boiling water. Cover the pot and set a timer for 4 minutes. This technique is called blanching. It inactivates the enzymes that cause vegetables to continue ripening, so it helps the eggplant maintain its texture, taste and color while frozen.
- 7
  Remove the eggplant with a slotted spoon and allow it to drain on paper towels.
- 8
  Place the blanched eggplant slices into a zipper-style freezer bag and store in freezer.

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