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Cut the stem end off the eggplant, and, if desired, a small slice from the bottom so the eggplant can rest flat. Remove the peel with a vegetable peeler. Eggplant peel can be tough and bitter, and is best removed in most recipes. However, some small varieties of eggplant are completely edible, including the peel.
Put the rack in your canner. Add several inches of water; bring to a simmer. Prepare the recipe…
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You can purchase packages of grill-ready cedar, maple, and cherry or apple wood planks at…
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