You Can Can Eggplant

Today promises to be another scorcher, with temps hovering at 100 degrees.  So, what am I doing?  Why, I'm canning eggplant this morning.  Well, it just must be done.  Then on to freezing squash.  But then, we'll head to the lake to help a friend celebrate her birthday.  So, there's that to look forward to.  I've read that eggplant doesn't can well, but I don't know why some say that.  I've used it for dip, which works well, and mixed it with canned tomatoes and herbs for a pasta sauce, which we think is yummy.  So, if you've not tried it because of what others have said, give it a whirl.  I pressure can it with an inch of headspace- pints 30 mins & quarts 40 mins at 10 lbs of pressure.  I'm betting you'll like it.
*note: I neglected to tell you the rest of the recommended processing, which is: wash and cut eggplant in cubes or slices,  sprinkle with salt, cover with cold water & let soak for 45 mins.  Drain, then boil in fresh water for 5 mins.  Drain and pack hot without added salt. Fill jars & add boiling water, leaving 1" headspace.

Another friend builds high-end stores.  He's working on a Gucci at the moment.  Yesterday, he sent a link to a handbag that cost over $25,000.  Excuse me?  Not to mention I can't comprehend why anyone would spend that, I just keep thinking about how many mouths that could feed, you know?  Mind you, I'm not condemning Gucci.  They wouldn't sell them if we didn't buy them.  I just think that's a rather sad statement.  But then, I also think it's all good, and we've got to get through this piece to get where we're all going.   I've been joining in on Unplugged Sundays this summer, which helps me slow down just a bit.  Enjoy your weekend, friends!