Aubergines in the Autoclave
If you want to spend minimal time on canning aubergines and achieve perfect results, it's worth cooking them in an autoclave. Full sterilization under pressure helps preserve all the flavors and beneficial elements of the ingredients. Moreover, such preserves have a long shelf life under normal conditions (in a dark place, at room temperature).
Classic Aubergine Recipes in the Autoclave
For the first recipe, you will need:
- aubergines - 10 kg;
- sweet pepper - 3 kg;
- hot pepper - up to 3 pcs.;
- peeled garlic - 300 g;
- sugar - 1 cup;
- 6% apple vinegar - 0.5 l;
- sunflower oil - 250 ml;
- salt - 1.5 tbsp.
Wash the aubergines, peel them, cut them into lengthwise pieces, and lightly fry them. Do the same with some of the sweet peppers: remove the seeds, cut them lengthwise, and fry. Next, prepare the sauce: chop the hot pepper, the remaining sweet pepper, and garlic in a meat grinder or food processor. Add vinegar, sugar, salt, and vegetable oil to the mixture, and mix well. Pour the sauce over the aubergines in a pan, add the fried sweet peppers, and simmer for a while. Transfer the finished product to jars, seal, and sterilize in the autoclave - for half-liter containers, sterilize for 20 minutes at 100°C.
You can also prepare aubergines for winter in the autoclave with another simple recipe. For this, you will need:
- aubergines - 10 kg;
- onion - 400 g;
- peeled garlic - 300 g;
- hot pepper - 2 pcs.;
- sugar - 2 tbsp.;
- salt - 2 tbsp.;
- sunflower oil - 0.5 l;
- water - 500 ml;
- 6% apple vinegar - 300 ml.
Add sugar, salt, vinegar, and chopped garlic to the water, and mix well. Peel the aubergines, cut them, lightly fry, and then mix with the prepared sauce. Thoroughly mix the ingredients, add the remaining components, and distribute among clean jars. Seal the jars and place them in the autoclave for 15 minutes at 100°C.
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Classic Eggplant Caviar Recipe in an Autoclave
Using this recipe, eggplant caviar in an autoclave will be prepared very quickly. First, prepare the following ingredients:
- eggplants - 2 kg;
- sweet pepper - 0.5 kg;
- carrots - 1 kg;
- onion - 0.5 kg;
- sunflower oil - 0.5 l;
- salt - 75 g;
- sugar - 50 g;
- tomato paste - 150 g.
It is recommended to peel the eggplants and onions, and cut them into small cubes. This is a necessary step when preparing purees or caviar. A food processor can be used for chopping. Start by frying the ingredients in a pan. Grate the carrots, chop the pepper, and add them to the pan. Then add the paste, sugar, and salt, and simmer for 30 minutes. It's best to further chop the mixture with a blender.
That’s all there is to the eggplant caviar recipe in an autoclave: simply pack the caviar into jars and seal them. Place the jars in the autoclave, fill with warm water above the lids, and sterilize the canned caviar for 10 minutes at 100°C. Once the jars have cooled, store them in a dark place.
Eggplant Caviar in an Autoclave: Advanced Recipe
For this preservation, you need the following ingredients (recipe is for 10 jars of 0.5 l each):
- eggplants - 2.5 kg;
- tomatoes - 3 kg;
- onion - 2 kg;
- red sweet pepper - 500 g;
- carrots - 500 g;
- hot pepper - 0.5 pcs;
- sugar - 50 g;
- ground pepper - 0.2 g;
- parsley and dill - 30 g each;
- salt - 120 g;
- sunflower oil - 800 g;
- 5% vinegar - 30 g.
To prepare eggplant caviar for winter: thoroughly wash the eggplants, cut off the stems. Without peeling, cut the eggplants into small cubes. Peel and slice the onions into rings. Wash and peel the carrots and peppers, then cut them lengthwise (into strips). Cut the tomatoes into pieces about 2 cm, and chop the herbs into 1 cm pieces. Set the herbs aside, and lightly fry the rest of the chopped vegetables in a pan. Do this in the following order: add the onions to hot oil and fry until golden brown. Then add the carrots, followed by the eggplants and peppers.
After frying, add the sugar and pieces of hot pepper, chopped tomatoes, and salt to the mixture. Tomatoes can be replaced with tomato paste. Simmer the mixture until thickened (when all the liquid has evaporated). At the end, add the herbs and vinegar, and mix well. Pack the eggplant caviar into jars, leaving 1.5 cm from the lids, and seal. Begin sterilizing in the autoclave: at 100°C, this will take 40 minutes.
To prepare eggplants and caviar for winter quickly and deliciously, you need to buy a high-quality autoclave. Our company creates such models for home use in industrial conditions. The company’s products are reliable, modern, and affordable. Buy an autoclave and make the canning process as convenient as possible.
Also read:
- Mushrooms in an Autoclave
- Tomatoes in an Autoclave
- Juice in an Autoclave
- Vegetables in an Autoclave
- Lecho in an Autoclave
