In the years when I am lucky enough to have zucchini, eggplant and tomatoes all come in at the same time I make sure that I get busy canning ratatouille. This classic French vegetable stew is of one of our favorite meals here on the farm and I love to be able to taste this famous summer meal all winter long. I use is as a sauce for pasta, a base for soup and an add in for risotto. It’s a delightful addition to the pantry for a quick meal if I’m not feeling well - the hubby can just grab a jar and heat it up.

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Canning Ratatouille

Makes about 6 quarts

1/4 cup olive oil
2 large shallots
4 garlic cloves
7 medium zucchini, cut into large chunks
6 Japanese eggplant, cut into large chunks
10 large tomatoes, cut into large chunks
1 TBS dried oregano, optional
1 TBS dried basil, optional
1 TBS dried marjoram, optional
1 TBS salt
1 split red wine, 6 oz
1/2 cup balsamic vinegar

Cut the shallot into chunks and process with the garlic in a food processor until small. Alternatively, mince both together.
Place a large 12 quart stock pot over medium heat.
Add the garlic and shallot and let cook for two minutes until they just start to soften.

Stir in the chopped zucchini. Let cook about 5 minutes.
Now add the chopped eggplant and stir.

Mix in the chopped tomatoes, basil, oregano, marjoram and salt. Let cook for 5 minutes.

Add the split of wine (or 6oz of red wine) and the balsamic vinegar. Stir and let cook for 15 minutes at a low simmer.
While the ratatouille is simmering prepare your pressure canner and jars

When the ratatouille is ready to can, fill the jars leaving 1/2″ headspace, use a plastic spatula to make sure there are not any air holes and then add more if you need.
Follow the directions for the type of canning lids you choose, add the bands fingertip tight.

Place in the pressure canner at 10lbs of pressure below 3,000ft and 15lbs above 3,000ft and process for 90 minutes
Let canner cool completely before removing the jars. Let them sit overnight before checking the seals and storing.

How is the Canned Ratatouille?

It is admittedly, not as good as fresh or the Roasted Ratatouille I make when I have the ingredients on hand but it is very good. When I heat it up the flavors all come together beautifully. Since I don’t fully cook the vegetables they still have a bit of texture although it is mostly towards the skin end. The eggplant to some degree melts into the sauce to make it very rich tasting and the bright tomato flavor does stay.