I love giving homemade food as gifts. Friends still talk about the jam and bread and butter pickles my husband and I made as wedding favors over nineteen years ago. We spent the summer and early fall canning our little hearts out with half pint jars in a teeny tiny kitchen in the Overbrook section of Philly. Good times!
When November rolls around, I’m itching to bake lots of cookies and make an assortment of savory gifts like herb vinegars and bread and butter pickles. If I’m ahead of the game in the summer, I make the savory gifts then. All of my pickle recipes need 6 weeks to sit before they can be open; same with the herb vinegars. If I’m behind and short on time, this tapenade can be made in late November/early December for Christmas gift giving.
6 medium eggplant, cut into slices
6 hot red peppers, stem trimmed off
3 garlic cloves, prepped and left whole
3 medium onions, cut into slices
1/4 cup kosher or sea salt
2 T pepper
1/4 cup olive oil
Rub eggplant, peppers, garlic and onions with olive oil. Roast them in a broiler. Keep an eye on them to prevent burning.
Blend all the ingredients well in a food processor.
Pack 1/2 pint jars with the tapenade leaving 1 inch of headspace.
Process with a pressure canner: 60 minutes for 11 pounds for a dial gauge or 10 pounds for a weighted gauge.
Allow the pressure canner to reduce the pressure completely before opening the canner.
Allow the jars to cool for 24 hours before cleaning and attaching the label.
Because I love meeting new people and sharing, this post is linked to:
Disclosure: To help pay for running this blog, I am an Amazon Associate.