Ratatouille Recipe With Canning Instructions
A rich ratatouille made with broiled vegetables, suitable for immediate serving or preserving through pressure canning.
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Instructions
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Preheat your oven broiler.
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Toss eggplant, zucchini, onion, and sweet peppers with 1/4 cup olive oil.
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Spread the vegetable mixture in a single layer on parchment-lined baking sheets, nestling whole tomatoes among them.
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Broil for 5 to 10 minutes until lightly browned, then remove the tomatoes and set aside.
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Heat 1 tablespoon olive oil in a large pot over medium-low heat; add garlic and stir for 30 seconds.
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Stir in the thyme and broiled vegetables (excluding tomatoes), cooking for 5 minutes, stirring occasionally.
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While vegetables cook, remove stems, most seed gel, and easy-peeling skins from the cooled tomatoes, then coarsely chop and add to the pot.
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Remove from heat, then stir in shredded basil, salt, and pepper to taste.
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To can, fill clean, hot pint jars with the hot ratatouille, leaving 1 1/2 inches headspace.
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Wipe jar rims, attach lids, and pressure can at 10 pounds for 30 minutes, adjusting for altitude.