Canned Ratatouille
Recipe: #14100
August 30, 2014
Categories: Snacks, Canning/Preserving, Pressure Cooker, Fat Free, Gluten-Free, Heart Healthy, Kosher, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Sugar-Free Vegan, Vegetarian, Zucchini, more
"From Libbies little black book, she has a bunch of different canning recipes, always follow ball canning book for times as they have changed since Libby started canning shes knocking on age 100's door lol. Yield 6 pints"
Original is 6 servings
Ingredients
Nutritional
- 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
Step by Step Method
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).
Tips
No special items needed.
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