Pare the eggplants, cut them into slices crosswise, and cook for five minutes in salted boiling water. Plunge them into cold water, to which salt has been added in the proportion of one teaspoon to every pint. Put on the rubbers and partially screw down the lids. Sterilise for three hours, according to directions given under "General Rules For Canning Vegetables," or cook for one hour on three successive days as "Green Beans. - II."