Sunday, October 9, 2016

Last Batch of the Season

Of caponata. Maybe?

I had three small eggplants, a green pepper, and five tomatoes from the farm which got converted into caponata today. These, plus onion, celery, capers, olives, vinegar, lemon juice and sugar made 8 cups. When I first got the recipe from Roxanne, the amount of vinegar was listed as 1/4 cup. In the book, it says one cup. That seemed like a lot, having subsequently tasted the end result. So today for one batch I only added 1/2 cup, and I tested the pH to make sure it was acidic enough to can. Which it was. I think these 8 jars will be part of my gift stash.

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