Canning Ratatouille - and Creating Your own Canning Recipes

I love ratatouille, and it seemed to me that it should be more than just a summer treat. Since none of my canning cookbooks had a recipe for canning ratatouille, I started with my favorite recipe from the Better Homes and Gardens Cook Book, added bell peppers to it (because I happen to like peppers) and decided on canning instructions based on the instructions for similar food.

When you are unsure how much processing time is necessary to ensure that all bacteria is killed, it is better to err on the side of choosing too long of a processing time, rather than too short. I always check the processing time for each of the individual ingredients and make sure that I pick a time at least as long as the ingredient that has the longest time.


This method has served me well. While I may have some recipes that have not been tested in a professional test kitchen, I have yet to find a spoiled jar. If you do try coming up with your own canning instructions, then to be on the safe side, remember that the tell-tell sign of botulism is a seal that loosens while the jar is sitting on the shelf.

My canned ratatouille is kind of mushy compared to fresh ratatouille, but it allows me to extend my enjoyment of this dish beyond the harvest season. It is also nice to have something quick for those days when I am in a rush.