Manual Ratatouille

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Before you start slicing and dicing your eggplant, be sure to read my in-depth tips and tricks below. From helpful ingredient swaps to how to perfectly slice vegetables for homemade ratatouille and even how to add protein or pasta to turn this dish into a well-rounded meal.

Q Can you recommend a foolproof recipe for canning ratatouille? There seems to be differing points of view regarding its advisability. I have a pressure canner and would love to have ratatouille in the winter. Items to consider are: Should it be canned raw or previously cooked? If cooked, would canning reduce it to mush? Are there vegetables that should not be included? I don't like peppers or mushrooms, so omitting them is fine with me, but what about eggplant?

Anne AAnne's question was sent in late summer, when farm markets were bursting with local produce, and she wanted to can some for later use. Because other questions were in the queue, I'm just getting to hers now, but B.C. produce she could use for ratatouille is still available at some supermarkets.

Anne asked if the ratatouille should be raw or cooked when canned. To me, it's not ratatouille if the vegetables aren't first simmered in olive oil. For canning, however, I would undercook the vegetables, not stew until tender as called for in many recipes.

When complete and ready to open, my canned ratatouille looked similar to fresh-cooked. Texturally, though, it was much softer and its taste nowhere near as robust. That's not surprising as the CanningUSA.com recipe said the jars had to be heatprocessed for 90 minutes.

When researching this story, several sources said you could also freeze ratatouille, which I tried. When reheated, you could tell it had been frozen, but its texture and colour was much better than canned. To give Anne three options, my recipe allows her to eat the ratatouille right after cooking, or freeze or can it for later use. The technique and some of the instructions on pressure canning came from bernardin.ca and CanningUSA.com, two websites home-canners should visit.

Use only the best looking and tasting ingredients to make ratatouille. If the vegetables are withered and tasteless, your ratatouille will have the same qualities. Wash and dry vegetables before using. This recipe can be expanded.

Screw band down until resistance is met, then increase to fingertip tight. Return filled jars to canner. Make sure the water level in canner is about 3 inches; or the level recommended in your pressure canner manufacturer's manual.

CanningUSA.com says to now process ratatouille for 90 minutes at 11 pounds, or 10 pounds for a weighted gauge. (For elevations above 300 metres, check CanningUSA.com's guide for altitude adjustments.)

Ratatouille is a traditional rustic French vegetable stew originating around Nice. Modern interpretations of ratatouille include beautifully swirled sliced vegetables. This pressure cooker or slow cooker ratatouille is the traditionally simple rustic stew version.

Stir in the olives. If you find your ratatouille needs more flavor at this point, stir in another two cloves of crushed garlic and season with salt and pepper. I like crushed red pepper flakes to add heat in this recipe. I also find the flavor is much better a day after cooking. 2b1af7f3a8

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Manual Ratatouille