Vegetable salad ratatouille for the winter. Recipes for canning ratatouille in jars for the winter


Do you like ratatouille? Do you know that it can be prepared for the winter? Try!

A good preparation, suitable as an addition to the main course for dinner. And as a snack, by the way, too. In winter, it is bad without vegetables, but the ratatouille according to this recipe will help in this matter. You open the can and ... the taste of summer in the middle of winter! If you want the preparation to be less spicy, you can skip the chili.

An uncomplicated recipe for ratatouille for the winter of home cooking step by step with a photo. Easy to cook at home in 1 hour 30 minutes. Contains only 59 kcal.



  • Prep time: 17 minutes
  • Cooking time: 1 h 30 min
  • Calorie count: 59 kilocalories
  • Servings: 16 servings
  • Complexity: Uncomplicated recipe
  • National cuisine: home kitchen
  • Type of dish: Canning

Ingredients for sixteen servings

  • Eggplant 1 kg
  • Zucchini (or young zucchini) 1 kg
  • Tomatoes 1 kg
  • Chili pepper (2 peppers of different colors) 2 pcs.
  • Bulb onions 500 gr
  • Garlic 4 cloves
  • Basil to taste
  • Vegetable oil 150 ml
  • Apple cider vinegar 2 tables. l.
  • Salt to taste
  • Sugar to taste

Step by step cooking

  1. So, get your vegetables ready. Wash them well, pat dry with a towel. Cut the eggplants into cubes, add salt, stir and let stand for 15-20 minutes, then rinse and fry in half vegetable oil. Place in a separate bowl.
  2. Remove the stalks from the tomatoes, cut them into cubes. It is also better to chop the zucchini. You do not need to clean them. For chili peppers, core with seeds and cut into cubes. Peel and chop the onion and garlic. The basil must be finely chopped.
  3. Heat the remaining oil in a large deep skillet (or suitable saucepan), add the onions and garlic, and sauté until lightly golden. Add the zucchini and fry the contents of the pan for another 5 minutes.
  4. Now put the tomatoes, chili peppers, and basil into the pan. Add sugar (you can skip it at all) and salt to taste. Simmer for 15 minutes.
  5. When this time has passed, add the eggplants to the skillet. Pour in vinegar. Simmer the future ratatouille for another 10 minutes, then put it in sterilized jars.
  6. Put the jars with the workpiece to be sterilized for half an hour. Ratatouille is ready - cans can be rolled up.
  7. Wrap the rolled up jars in something warm, be sure to turn them over and let them cool. It is better to store ratatouille in a cool place.

Step 1: prepare the vegetables.

Rinse the vegetables thoroughly and peel them. Place different vegetables in separate bowls, until stirring.
Peel the tomatoes if desired (you can pre-blanch them) and cut into small pieces.
Peel the peppers from seeds and tails, and then cut them into medium-sized cubes.
Peel the onion and garlic and cut them into small cubes.


Peel eggplants and zucchini in whole or in part (optional). And, since the zucchini are small, it is unnecessary to peel them of seeds at all. Cut the eggplants and courgettes into medium-sized cubes.

Step 2: stew vegetables.



Heat oil in a saucepan and toss the garlic and onion into it. Stir and add bell peppers.


Add the eggplant as well. Stir and simmer all over slowly for 5 minutes.
Then add the zucchini and simmer again still 5 minutes without forgetting to mix gently.


Add salt, spices (thyme, black and red pepper, bay leaf) and chopped tomatoes, stir and continue simmering covered for 50 minutes.


Finally, a few minutes before cooking, add fresh basil to the dish, check to see if there is enough pepper and salt, and serve the ratatouille or jars.

Step 3: prepare ratatouille for the winter.



To keep the ratatouille well, it needs to be hot, straight from the fire, put in clean sterilized jars and tightly closed. Place closed jars upside down, wrap and let cool.
After cooling the ratatouille, canned for the winter, put it in a place inaccessible to light and away from heating appliances, where it is cooler.

Step 4: serve the ratatouille.



Ratatouille can be served cold, straight out of the can, or you can warm it up and serve it as a hot dish. It turns out very tasty in any case.
Bon Appetit!

From this amount of ingredients, 6 cans of ratatouille, 800 grams each, are obtained.

Ratatouille is a vegetable dish, the recipe for which involves rolling salad into jars for the winter. The blank is tasteful and versatile. The dish can act as a side dish or as a main component on a plate. Suitable as a filling for sandwiches.

The dish can be cut in two ways - slices and cubes. Most often, the second option is chosen, since it is considered classic. All ingredients must be crushed into medium-sized cubes. Then they move on to the main cooking processes.

Required Ingredients

Since ratatouille is a vegetable dish, only vegetables are used for cooking. Greens, herbs and spices are taken as additional ingredients. The main ingredients of the dish are eggplants and tomatoes. You also need onions, garlic and bell peppers. If desired, they also take zucchini or zucchini.

Bay leaves, oil (sunflower or olive), black pepper and paprika are added to vegetables. Gourmets prefer to use thyme and basil in the preparation of ratatouille. Salt is added to taste. Instead of ground black pepper, you can use the spice peas.

Inventory

Since all the ingredients need to be cut into cubes, a knife is used. From another inventory, a cutting board will come in handy so that it is convenient to cut vegetables. For cooking, take a deep frying pan or saucepan. You will need a spoon to mix the ingredients.


How to cook ratatouille at home step by step

The vegetable salad recipe is very simple. To make the dish work, you need to go through each step.

Preparing vegetables

All vegetables are thoroughly washed and allowed to dry. Peel the onion and garlic. If desired, peel the tomatoes off. To facilitate the process, they are blanched. Bell peppers are peeled from seeds and the stalk is cut off.

Eggplants and zucchini are also left without a stalk. Leave the skin on before dicing. All ingredients are diced, including onion and garlic. Their size will vary, but this is not critical.

Chopped vegetables are not mixed with each other. Each ingredient is placed in an empty container.


Making ratatouille sauce

The sauce is the juice that vegetables release during cooking. Typically, the majority of the liquid is tomato. For the dish to have maximum juiciness, squeezed tomato juice is used instead of tomatoes. In this case, you do not need to cut tomatoes.


Stewing vegetables

The process is divided into several stages:

  1. In a large saucepan, heat the oil, frying the onions and garlic in it.
  2. Once they're done, add the bell pepper cubes.
  3. Then eggplants are added to the mass. Mix vegetables and simmer for 5 minutes over medium heat.
  4. Do the same with zucchini. The dish is stewed again for at least 3 minutes.
  5. If the vegetables are a little softened, add tomato juice or diced tomatoes.
  6. Spices, black pepper, salt and bay leaf are the last to add to the container to the vegetables. Mix everything thoroughly and cover with a lid. The mass should be stewed for an hour over low heat.

A few minutes before cooking, add basil and a sprig of thyme to the ratatouille. At the last stage, the dish is checked for salt and pepper. If necessary, add the desired spices. After heat treatment, the cans are rolled up.


Harvesting ratatouille for the winter

Ratatouille will be stored for a long time if the seaming procedure is carried out correctly. Preserving food is an easy process. Vegetable jars should be washed and sterilized with hot steam. Without removing the mass from the fire, they continue to cook it and at the same time fill the jars. As soon as the entire ratatouille is laid out in containers, the banks are rolled up with a key.

Each container is checked for tightness.

If the lid is pressed tightly, the cans are turned upside down and wrapped with a blanket on top. The ratatouille must cool completely. After that, he is taken out to the basement or cellar. It is preferable to choose the coolest place.


How to submit a finished product

It is not for nothing that Ratatouille is called a universal dish. It can be used as a salad, used to prepare light snacks, or serve as a complete meal. Thanks to the dense structure of the aubergines, they give a feeling of fullness. It goes well with potatoes, meat and fish.

Ratatouille is served cold or heated. In each case, it turns out delicious and unusual in its own way.


Features of cooking in a multicooker

Ratatouille can also be cooked in a multicooker. The device provides a special mode - "Stewing", which will bring vegetables to readiness. As a result of heat treatment, the mass does not stick to the bottom and does not burn. This way, stirring can be kept to a minimum.

The multicooker makes it possible to set the cooking time. This is very convenient for housewives who are doing several tasks at the same time. At the end of stewing, the device will let the woman know that the dish is ready and can be closed in jars. Each multicooker program has its own time, but you can change it by setting your suitable numbers.


How and how long is the workpiece stored?

As a rule, canned food has a long shelf life. Especially if it is closed in compliance with all the rules. Cold is the main condition of the room in which the workpieces are located. Regardless of the location, basement or cellar, the room should be dry and cool. It is imperative to exclude storage of preservation together with heat sources.

A good preparation, suitable as an addition to the main course for dinner. And as a snack, by the way, too. In winter, it is bad without vegetables, but the ratatouille according to this recipe will help in this matter. You open the can and ... the taste of summer in the middle of winter! If you want the preparation to be less spicy, you can skip the chili.

Ingredients:

  • Eggplant 1 kg
  • Zucchini (or young zucchini) 1 kg
  • Tomatoes 1 kg
  • Chili pepper (2 peppers of different colors) 2 pcs.
  • Bulb onions 500 gr
  • Garlic 4 cloves
  • Basil to taste
  • Vegetable oil 150 ml
  • Apple cider vinegar 2 tables. l.
  • Salt to taste
  • Sugar to taste

Preparation:

So, get your vegetables ready. Wash them well, pat dry with a towel. Cut the eggplants into cubes, add salt, stir and let stand for 15-20 minutes, then rinse and fry in half vegetable oil. Place in a separate bowl.

Remove the stalks from the tomatoes, cut them into cubes. It is also better to chop the zucchini. You do not need to clean them. For chili peppers, core with seeds and cut into cubes. Peel and chop the onion and garlic. The basil must be finely chopped.

Heat the remaining oil in a large deep skillet (or suitable saucepan), add the onions and garlic, and sauté until lightly golden. Add the zucchini and fry the contents of the pan for another 5 minutes.
Now put the tomatoes, chili peppers, and basil into the pan. Add sugar (you can skip it at all) and salt to taste. Simmer for 15 minutes.

When this time has passed, add the eggplants to the skillet. Pour in vinegar. Simmer the future ratatouille for another 10 minutes, then put it in sterilized jars.
Put the jars with the workpiece to be sterilized for half an hour. Ratatouille is ready - you can roll up the cans.

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 winter, when fresh vegetables from the garden have long been gone.

Traditionally, this dish belongs to French cuisine and is cooked in the oven. But it can also be preserved in banks. The workpiece is very easy to prepare. How to make 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 peppers, 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. The 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 preserved in this way is ideal for dinner.

Canned ratatouille with thyme

The preservation 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 it, you get a full-fledged stew of vegetables. How to prepare ratatouille with thyme?

Required Ingredients:

  • Zucchini;
  • Eggplant;
  • Bulgarian pepper;
  • Tomatoes (preferably red sour varieties);
  • 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 oil);
  • 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 pepper 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 occasionally.

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 simple to do.

Required Ingredients:

  • Zucchini;
  • Small eggplants;
  • Tomatoes;
  • 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. Peel the 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 it in the refrigerator, or you can sterilize it. To do this, ratatouille needs to be spread out in jars, put 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.

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