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.
|weights are always approximated
|Garlic Clove, diced (optional)
|Medium Onion, halved and then sliced
|Medium Eggplant, unpeeled, cubed 1 inch
|Medium Zucchini, unpeeled, cubed 1 inch
|Medium Tomatoes, coarsely chopped or
you may substitute canned whole tomatoes
|2 medium or
|Herbs de Provence
|Salt - add more to less to suit your taste
|Pepper - add more or less to suit your taste
|Lemon Juice, for canning only
|Pressure Canner Processing
Follow jar and cap manufacturer's
recommendations and instructions and visit
their websites for updates on a regular basis.
- 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
- 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
A Simple Approach to Preserving Homemade Foods
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