Recipes for canning ratatouille in jars for the winter
With the onset of the season for vegetables and fruits, many housewives are looking for various preservation recipes. A rather unusual recipe is ratatouille for the winter. You can please your family and friends with this delicious dish in the winter, when fresh vegetables from the garden have long been gone.
Cans ratatouille recipe
Traditionally, this dish belongs to French cuisine and is cooked in the oven. But it can be preserved in banks. The workpiece is very easy to prepare. How to prepare a classic ratatouille in eggplant jars?
Required Ingredients:
- 1 eggplant;
- 1 young zucchini of medium size (preferably without seeds)
- 3 red or pink tomatoes;
- Hot chili pepper (you can take it if you want, if you want to add spice to the dish);
- 1 onion;
- 3 cloves of garlic;
- Green basil;
- 1 liter of sunflower oil;
- 2 tbsp. l. apple cider vinegar;
- 50 grams of table salt;
- 35 grams of granulated sugar.
This dish will take approximately 1 hour and 45 minutes to cook.
Cooking method:
First you need to prepare the vegetables. They need to be rinsed under water, cut off the stem and dried in a towel. Cut the courgettes and eggplants into slices. Eggplant must be poured with cold water and salt so that all the bitterness comes out... Then fry in oil over low heat.
The peppers need to be cored with seeds and chopped. Peel the onion and garlic together and cut into cubes. Chop the basil finely.
In the pan where the eggplants were fried, you can fry the onions and garlic until golden brown. Then add the zucchini and fry for another 5-10 minutes.
Cut the tomatoes into cubes. Add tomatoes, chili, basil and garlic to the pan, add sugar and salt. Cover and simmer for 20 minutes. After this time, put the eggplants in the tomatoes, add the apple bite and simmer for another 15 minutes.
Banks should be sterilized. Spread out the ratatouille and sterilize for half an hour. Then cover and roll up. Jars must be placed upside down, covered with a warm cloth and allowed to cool. When they cool down, the workpieces can be sent to the cellar or basement. The ratatouille canned in this way is ideal for dinner.
Canned ratatouille with thyme
The canning of this dish is very similar to an ordinary lecho. Is that in ratatouille, unlike lecho, zucchini are added. It can be served as a side dish to any meat or poultry dishes. If you warm it up before serving, you get a full-fledged stew of vegetables. How to cook thyme ratatouille?
Required Ingredients:
- Zucchini;
- Eggplant;
- Bell pepper;
- Tomatoes (preferably red sour varieties);
- Onion;
- Head of garlic;
- 3 sprigs of thyme;
- 2 sprigs of green basil (purple can also be used)
- Bay leaf;
- Olive oil (you can take vegetable);
- Black peppercorns;
- Table salt.
Ratatouille recipe:
All vegetables should be thoroughly washed and peeled. Arrange on different plates. Peel the tomatoes, cut into small cubes. Peel the bell peppers from the stalk and core with seeds, then cut into medium-sized pieces.
Finely chop the onion and garlic. Eggplants and zucchini, if desired, can be completely peeled and cut into large cubes. Heat the olive oil in a saucepan and add the onion and garlic. Fry until golden brown, then add pepper, eggplant and zucchini. Simmer for 10 to 15 minutes. Stir vegetables periodically.
Then you can add spices, thyme and tomatoes. Cover and simmer over low heat for 1 hour. Add basil a few minutes before cooking. Spread the preservation in banks and sterilize.
Ratatouille with mayonnaise for the winter
How to prepare an appetizer step by step for the winter? This is quite easy to do.
Required Ingredients:
- Zucchini;
- Small eggplants;
- Tomatoes;
- Onion;
- Bell pepper;
- Hot chili;
- Black pepper;
- Salt;
- Granulated sugar;
- 5 tbsp. l. acetic acid;
- 2 packs of mayonnaise;
- Tomato paste;
- Sunflower oil;
- Garlic.
Winter ratatouille recipe in banks:
Boil the eggplants in salted water for 4 minutes. Cool down. In the same water, you can boil zucchini, previously cut into large cubes.
Peel the tomatoes and chop finely. Pepper core and seeds, cut into thin strips. Chop the onion and fry until golden brown. Cut the eggplants into cubes. Mash boiled zucchini until puree.
Add all vegetables, mayonnaise and tomato paste to the zucchini. Move with a wooden spatula. Then add spices (except garlic). Simmer for 2 hours, stirring constantly. Add garlic 15 minutes before cooking.
Then you can act at will. You can simply close the lids and put them in the refrigerator, or you can sterilize them. To do this, ratatouille needs to be put in jars, put them in hot water for 30 minutes. After that, the cans can be rolled up.
Place the jars upside down and leave to cool to room temperature. When they are cool, the banks can be removed to the basement or cellar. In winter, you can serve it as a side dish with first courses or spread on bread and eat like that.
