Making and Canning Ratatouille. CanningUSA.COM - A great place to learn home canning!

Making and Canning Ratatouille

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Technical Guide, If I Can, You Can!™
It will provide you with simple, step-by-
step instructions for home canning, and
is illustrated using photographs.

This traditional French dish may be served with grilled
lamb, roasted chicken or a simple pork chop. It's also very
good with grilled fish.

Use our handy conversion chart web page to convert the quantities
per jar into the total required for your canning batch size.

weights are always approximated	Quart
Olive Oil	1/4 cup
Garlic Clove, diced (optional)	1
Medium Onion, halved and then sliced	1
Medium Eggplant, unpeeled, cubed 1 inch	1
Medium Zucchini, unpeeled, cubed 1 inch	1
Medium Tomatoes, coarsely chopped or you may substitute canned whole tomatoes	2 medium or 1-1/2 cups
Herbs de Provence	1/4 cup
Salt - add more to less to suit your taste	1/2 teaspoon
Pepper - add more or less to suit your taste	1/2 teaspoon
Lemon Juice, for canning only	2 tablespoons
P ressure Canner Processing	90 minutes

Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.

Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn

Calculate total ingredients desired using our conversion chart.
Only use perfect vegetables.
Wash and prepare ingredients.
Sauté garlic and onion in olive oil for approximately 5 minutes.
Add all other ingredients (except lemon juice for canning,) and sauté on low heat for 20
minutes or until eggplant is tender, gently stirring every five minutes or so.
If canning, mix in lemon juice.
Canning using raw or hot pack method with 1” of headspace.
Processing with a Pressure Canner for 90 minutes, at 11 pounds, or 10 pounds for a
weighted gauge.
For elevations above 1,000 foot level see Altitude Time Adjustments.
After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally.
Labeling and Storing

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Video 4:
Canning Vegetables;
Soup and Ratatouille