Sunday, August 31, 2008

No way it's fall!

Ah the bounty! And such a glorious day. The combination of sunny, warm weather and a kitchen full of perfect summer vegetables contradicted the fact that tomorrow is Labor Day, the psychological beginning of fall. I say no way! Summer rules and I'm not giving it up.

This morning I canned six quarts of ratatouille. I call it Summer in a Jar because when I eat it in February I'm instantly transported to this glorious time of year. Ratatouille as Madeleine. My recipe departs somewhat from the traditional, mostly because I use whatever came in the CSA share that week. Today I started by sweating onions, garlic, peppers, and fennel in olive oil. I sauteed eggplant and zucchini in more olive oil, and blanched about 10 tomatoes.

Recently I've started layering my Summer in a Jar because it looks good. Bright red tomatoes against yellow summer squash against white onions and green peppers. Plus it helps me apportion things evenly. A sprig of basil in every jar, and then, to top it all off, a handful of lemon pear tomatoes in each.

I've never found a canning time for ratatouille, so I probably over-do it; I process for 1 hour, 25 minutes at 10 lbs. Don't take chances with home canning...it's way better to be safe (and maybe a little soggy) than sorry.

Thanks to the Shibaguyz for inspiration.

3 Comments:

At September 1, 2008 at 3:59 PM , Anonymous Leda Meredith said...

I am right there with you on not being ready to surrender summer yet! Canning time for ratatouille for pint jars is 30 min. at 10 lbs. pressure (hot pack and pressure canning only). Not sure for quarts.

 
At September 8, 2008 at 9:16 PM , Blogger molly said...

you can't possibly finish all that yourself...would you like to bring some of it to cali????

 
At September 8, 2008 at 9:34 PM , Blogger Ellen said...

I'd be happy to, Moll, but you can't carry jars in your carry-on any more, and I don't want to pay an extra $15 to check a bag!

 

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