Yield: 6 pints
Recipe:
3 lbs. (1361g) Eggplant
4.5 lbs. (2041g) Red Bell Peppers
4 oz. (114g) Garlic, cloves
4 Tbsp. Oregano, dried
1.5 oz. (50g) Hungarian Paprika
11 oz. (325ml) Lemon Juice, bottled
As Needed EVOO
As Needed Kosher Salt
Method:
1. Roast the red peppers until skins have charred. Remove from heat and place into a heat resistant bowl and cover with plastic wrap. Set aside to cool. The skins will loosen from the steam. Once cool enough to handle, peel the skin. Rinse with cold water and lay on paper towel to soak up excess water. Reserve juices from the peppers for other use (ie. vinaigrette) if desired.
2. Cut eggplant in half lengthwise, score the flesh and press the garlic cloves into the cuts. Drizzle with oil, season with salt and roast on high temperature until browned and soft.
3. Remove from heat, cool to room temp. Remove meat the insides and place into food processor bowl.
4. Add roasted red peppers, oregano, salt & lemon juice. Process. While processing, add the oil in a slow and steady stream until desired consistency is reached.
For Canning:
1. Sanitize jars and rings in boiling water. While the jars are still hot, fill them leaving ½ inch from the top to allow the air to escape.
2. Run a knife or chopstick around the sides of the ajar to push any air bubbles to the top.
3. Wipe the rims of the jars to be certain it is free of debris or any liquids.
4. Place the lids into the boiling water for about 15 seconds. Carefully remove lids and place on the jars. Tighten ring finger tight, just enough to hold lid in place. Do not over tighten!
5. Gently place the jars into the water bath. Be sure the water covers the jars by 1 inch. Boil for 30 minutes. Remove from the water bath. Place on a towel in safe area and cover with tea towels and cool 12 – 24 hours undisturbed. You should here the lids popping.
6. As the jars cool the lids will pop, this indicates that there is a vacuum seal. If a lid doesn’t pop (sit in the down position), pull them off to the side. See notes below for more information on what to do with the product.
7. After the cool down, label & date the jars on the lid and store in a dry, dark, cool place. Properly preserved items will be good for 1 year.
Notes:
• If lids do not sit in the down position, they are not shelf stable but there are 2 options for this.
1. Store product in refrigerator and consume within 7 days.
2. Remove product from jar, place into pot and heat up to a simmer. Proceed with repeating the entire canning process with clean, sanitized jars and new lids.
• Old lids should NEVER be reused for canning / preservation
• Do not cool too fast. Extreme temperature changes can damage the jars.
• For additional information see link https://www.ballmasonjars.com/canning-preserving-guides.html