Canned Ratatouille
Created by dienia b on August 30, 2014
- Servings: 6
- Prep Time: 1h
- Cook Time: 80m
- Recipe #14100
Ingredients
- 8 cups zucchini, chopped (into smallish pieces)
- 3 tomatoes, cut into smallish pieces
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tablespoon kosher salt
- 2 tablespoons herbs (fine herbs)
- 1/4 teaspoon pepper
- 2 cups water
- 11 cups eggplants, chopped (cut into smallish pieces)
How to Make
-
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).
Nutritional Facts
- 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