Enjoy your summer bounty all year long thanks to pressure canning a delicious ratatouille recipe. Serve it as a side, pasta sauce, or with bread as an appetizer, it's so versatile!

Source: Better Homes and Gardens


Recipe Summary

1 hr 30 mins
1 hr 15 mins
10 mins
6 pints


Ingredient Checklist


Instructions Checklist
  • In an 8- to 10-quart heavy pot heat oil over medium-high heat. Add onions; cook about 10 minutes or until onions are just tender, stirring occasionally. Add eggplant and sweet peppers; cook and stir about 5 minutes or until eggplant and peppers just begin to soften. Add the tomatoes, rosemary, oregano, thyme, garlic, salt, and black pepper. Bring to boiling over medium-high heat, stirring often; reduce heat. Cover and boil gently for 5 minutes. Stir in basil, parsley, and lemon juice.

  • Ladle hot vegetable mixture into hot clean pint canning jars, leaving a 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for a dial-gauge canner for 75 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

  • To serve, place contents of one jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each additional 1,000 feet of elevation).

Nutrition Facts

62 calories; total fat 3g; saturated fat 0g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 0mg; sodium 239mg; potassium 305mg; carbohydrates 8g; fiber 3g; sugar 5g; protein 1g; trans fatty acid 0g; vitamin a 1585IU; vitamin c 52mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 36mcg; vitamin b12 0mcg; calcium 26mg; iron 1mg.