Ingredients
-
1/2
-
6
-
2
-
2
-
1 1/2
-
2
-
4 - 6
-
2 1/2
-
1/2
-
1/2
-
1
-
1/4
-
1/4
-
1/2
-
1
Directions
Katel’s Caponata, A garden’s sweet delight preserved in a jar for the rest of the year I made Chef #724631 Recipe #313522 with many changes for canning that I decided to post this recipe For quick prep work use the food processor to chop the veggies pulsing to the size you enjoy I go small so you get a nice mix of all when scooping up with fresh grilled Italian bread FYI: If a less-sour product is preferred, add sugar rather than decreasing the vinegar and lemon juice They are needed to preserve
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Steps
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1
Done
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Heat Olive Oil in a 5- or 6-Quart Enameled Cast Iron Casserole or Dutch Oven. |
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2
Done
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Add Eggplant, Zucchini, and Onions and Saute For 5 Minutes Until Lightly Golden. |
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3
Done
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Add the Remaining Ingredients to Pot; Stir Gently but Thoroughly and Simmer, Covered, For 30 Minutes, Stirring Occasionally. |
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4
Done
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Remove Lid and Simmer For About 10 Minutes More or Until Thick (this Will Depend on the Juiciness of the Tomatoes). If Needed Add Paste to Thicken. |
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5
Done
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Spoon Relish Into Hot Sterlized Jars Leavin 1/2 Inch Headspace. |
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6
Done
|
Remove Air Bubbles. |
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7
Done
|
Wipe Rims and Cap. |
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8
Done
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Place Jars on Rack Completely Covering the Jars With 1-2 Inches of Water, Heating the Water to a Rolling Boiling (212 Degrees F). |
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9
Done
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Process in a Boiling Water Bath For 15 Minutes For Half-Pint (250 M L) Jars and 20 Minutes For Pint (500 M L) Jars. Adjust Times For Altitude. |
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10
Done
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Remove and Leave in Draft Free Place 24 Hour. |
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11
Done
|
Check For Sealing and Lable. |
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12
Done
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If a Jar Is not Sealed, Refrigerate and Reprocess Within 24 Hours or Refrigerate and Consume Within Three Days. |
|
13
Done
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Store Out of Light in a Cool Dry Place. |
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14
Done
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Serve at Room Temperature in a Bowl Surrounded by Sliced French or Italian Bread or Cucumber Rounds, or as a Salad on Romaine Leaves. |
