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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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
1hr 30mins
Ingredients:
23
Yields:
14 1/2 pint jars
Serves:
60
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ingredients

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directions

  • Heat olive oil in a 5- or 6-quart enameled cast iron casserole or Dutch oven.
  • Add eggplant, zucchini, and onions and saute for 5 minutes until lightly golden.
  • Add the remaining ingredients to pot; stir gently but thoroughly and simmer, covered, for 30 minutes, stirring occasionally.
  • 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.
  • Spoon relish into hot sterlized jars leavin 1/2 inch headspace.
  • Remove air bubbles.
  • Wipe rims and cap.
  • Place jars on rack completely covering the jars with 1-2 inches of water, heating the water to a rolling boiling (212 degrees f).
  • Process in a boiling water bath for 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars. Adjust times for altitude.
  • Remove and leave in draft free place 24 hour.
  • check for sealing and lable.
  • If a jar is not sealed, refrigerate and reprocess within 24 hours or refrigerate and consume within three days.
  • Store out of light in a cool dry place.
  • Serve at room temperature in a bowl surrounded by sliced French or Italian bread or cucumber rounds, or as a salad on romaine leaves.

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