Making and Canning Eggplant Tapenade
Eggplant is actually a fruit from an herb. It’s wonderful to eat, but recipes seem to be a little limited
for canning. We like to can it as a Tapenade (sometimes called caviar,) which makes a terrific last
minute appetizer served with a simple cracker.
for canning. We like to can it as a Tapenade (sometimes called caviar,) which makes a terrific last
minute appetizer served with a simple cracker.
Click here to find out more about our
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.
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For canning use the following techniques:
Canning using cold pack method, using 1/2 pint jars with 1” of headspace.
Processing with a Pressure Canner for 60 minutes at 11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.
Labeling and Storing
Canning using cold pack method, using 1/2 pint jars with 1” of headspace.
Processing with a Pressure Canner for 60 minutes at 11 pounds, or 10 pounds for a weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.
Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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