Canned Ratatouille

6
Servings
1h
Prep Time
80m
Cook Time
2h 20m
Ready In


"From Libbies little black book, she has a bunch of different canning recipes, always follow ball canning book for times as they have changed since Libby started canning shes knocking on age 100's door lol. Yield 6 pints"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (527.3 g)
  • Calories 98
  • Total Fat - 1.1 g
  • Saturated Fat - 0.3 g
  • Cholesterol - 0.1 mg
  • Sodium - 1201.7 mg
  • Total Carbohydrate - 21.2 g
  • Dietary Fiber - 8 g
  • Sugars - 13.1 g
  • Protein - 4.8 g
  • Calcium - 62.3 mg
  • Iron - 1.4 mg
  • Vitamin C - 65.6 mg
  • Thiamin - 0.2 mg

Step 1

Boil zucchini, tomatoes, onion, green pepper, garlic, salt, fine herbs, pepper, and water for 5 minutes; put in eggplant last so it doesn't discolor.

Step 2

Pack into clean hot pint jars. Process 40 minutes at 10 lbs pressure (other recipes have 75 minutes go with that).

Tips & Variations


No special items needed.

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