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1/3 Photos of Katel's Caponata
A garden's sweet delight preserved in a jar for the rest of the year. I made Chef #724631 Caponata from Loni Kuhn's S.f. Cooking Class 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.
1/2 pin ...
Units: US | Metric
Serving Size: 1 (54 g)
Servings Per Recipe: 60
The following items or measurements are not included:
stuffed green olives