Eggplants in an Autoclave
If you want to spend a minimum of time on canning eggplants and get a perfect result, it’s worth cooking eggplants in an autoclave: full sterilization under pressure allows you to preserve all the taste qualities and beneficial elements of the products. In addition, such preserves are stored for a long time under normal conditions (in a dark place, at room temperature).
Classic Recipes for Eggplants in an Autoclave
For the first recipe of eggplant preserves you will need:
- eggplants – 10 kg;
- sweet pepper – 3 kg;
- hot pepper pods – up to 3 pcs.;
- peeled garlic – 300 g;
- sugar – 1 glass;
- apple cider vinegar 6% – 0.5 l;
- sunflower oil – 250 ml;
- salt – 1.5 tbsp.
Wash the eggplants, peel them, cut into lengthwise pieces, and lightly fry. Do the same with part of the sweet pepper: remove the seeds, cut lengthwise, and fry. Proceed to the sauce: grind the hot pepper, the second part of the sweet pepper, and the garlic in a meat grinder or food processor. Add vinegar and sugar, salt and vegetable oil to the mixture and mix well. Pour the sauce into the skillet with the eggplants, add the fried sweet pepper, and simmer a little. Distribute the finished product into jars, close, and send for sterilization in the autoclave — for half-liter jars it will be
- If the thermometer is at the top of the vessel – cook for 15 min at 100 degrees.
- If the thermometer is at the bottom of the vessel – cook for 15 min at 110 degrees.
You can also prepare eggplants for the winter in the autoclave with another simple recipe. For it you will need:
- eggplants – 10 kg;
- onion – 400 g;
- peeled garlic – 300 g;
- hot pepper pods – 2 pcs.;
- sugar – 2 tbsp.;
- salt – 2 tbsp.;
- sunflower oil – 0.5 l
- water – 500 ml;
- apple cider vinegar 6% – 300 ml.
Add sugar and salt, vinegar and chopped garlic to the water, and mix well. Peel the eggplants, cut them, lightly fry, and then mix with the prepared marinade. Mix the products thoroughly, add the remaining ingredients, and distribute into clean jars. Next, just seal these jars and send them to the autoclave for
- If the thermometer is at the top of the vessel – cook for 15 minutes at 100 degrees.
- If the thermometer is at the bottom of the vessel – cook for 15 minutes at 110 degrees.
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Recipe for Classic Eggplant Caviar in an Autoclave
By this recipe, eggplant caviar in an autoclave will be ready very quickly. First, you need to 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.
Eggplants and onions are recommended to be peeled., cut into small cubes. This is a mandatory condition when preparing puree or caviar. You can use a food processor for chopping. Start frying the products in a frying pan. Grate the carrots, chop the pepper with a knife, and add to the pan. Then pour in the paste, add sugar and salt, and stew for 30 min. It is better to additionally grind the resulting mass with a blender.
That’s the whole recipe for eggplant caviar in an autoclave: next it is enough to distribute the caviar into jars and seal. Place the jars in the autoclave, pour warm water above the lids. The preserved caviar should be sterilized
- If the thermometer is at the top of the vessel – cook for 15 minutes at 100 degrees.
- If the thermometer is at the bottom of the vessel – cook for 15 minutes at 110 degrees.
When the jars cool down, they should be placed in a dark place for storage.
Eggplant Caviar in an Autoclave: Improved Recipe
For this preserve you need the following ingredients (the recipe is designed for 10 jars of 0.5 l):
- eggplants – 2.5 kg;
- tomatoes – 3 kg;
- onion – 2 kg;
- red sweet pepper – 500 g;
- carrots – 500 g;
- hot pepper pod – 0.5 pc.;
- 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.
Eggplant caviar for the winter is prepared as follows: wash the eggplants thoroughly and cut off the stems. Without removing the peel, cut the eggplants into small cubes. Peel the onion and cut into rings. Wash and peel the carrots and pepper, cut lengthwise (into strips). Cut the tomatoes into pieces of about 2 cm, chop the greens into 1 cm pieces. Set the greens aside, and lightly fry all the other chopped ingredients in a frying pan. Do this in the following order: add the onion to the hot oil and fry until golden brown. Sprinkle the carrots on top, then add the eggplants and pepper.
After frying, add sugar and pieces of hot pepper to the mixture, chopped tomatoes and salt. Tomatoes can be replaced with tomato paste. Stew the resulting mixture until thick (when all the released liquid has evaporated). At the very end, add the greens and vinegar, and mix well. Distribute the eggplant caviar into jars, leaving 1.5 cm from the lids, and seal. Start sterilization in the autoclave:
- If the thermometer is at the top of the vessel – cook for 15 min at 100 degrees.
- If the thermometer is at the bottom of the vessel – cook for 15 min at 110 degrees.
To cook eggplants and caviar for the winter quickly and tasty, you need to buy a high-quality autoclave. Our company creates such models for home use under industrial conditions. The company’s products are reliable, modern, and affordable. Buy an autoclave and make the canning process as convenient as possible.
Read also:
- Mushrooms in an autoclave
- Tomatoes in an autoclave
- Juice in an autoclave
- Vegetables in an autoclave
- Lecho in an autoclave
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