Recipe Canned ratatouille
Preparation time:
1h30
Heat treatment time:
75 min
Shelf life:
12 months
Ingredients
Number of persons: 4Preparation
- For an easy ratatouille recipe, start by washing the eggplants (remove the seeds if they are large), split the peppers and remove the seeds and white parts.
- Peel the other ratatouille ingredients: zucchini, onion, garlic, tomatoes. Peel and seed the tomatoes.
- Cut the vegetables into larger or smaller cubes depending on your taste.
- In a large pot, brown the onion in a little oil then start cooking the eggplants for 10 minutes.
- Add the peppers, cook for another 10 minutes, finally add the garlic, zucchini and tomatoes.
- Add salt and pepper and simmer over low heat for 40 minutes, uncovered.
- Immediately fill the jars with the hot mixture. Cover the vegetables with a drizzle of olive oil up to 2 cm from the edge.
- Close and immediately proceed to heat treatment for 75 min at 100°C. Your homemade canned ratatouille is finished.
Tips: as an accompaniment to ratatouille, you can serve scrambled eggs or rice.
1 comment
bonjours : es que c’est possible d’avoir les temps de cuisson pour un autoclave 23 L
merci à bientôt