When most people think of putting up food for winter, there are a few vegetables and fruits that immediately come to mind.
But a look through any good quality food preservation book—such as the ones published by Ball, the National Center for Home Food Preservation, or the USDA—can reveal some interesting options.
When I find myself with an overabundance of something from my garden and do not want to see it wasted at the end of the season, I am often inspired to search for creative ideas to preserve my harvest in new ways. Over the years, I have dug up a few possibilities that can surprise even some experienced home food preservationists.
Here are a few fruits and vegetables you may not have realized you can preserve:
1. Eggplant. Although there is no recommended method for canning eggplant and it is listed in the “poor to fair” category for dehydrating success, you can still enjoy your eggplant harvest all year long by freezing it. The trick is to use lemon juice in the blanch water. Add a half cup per gallon of water, process in small batches, and prepare only enough fruit for one batch at a time.