Saturday, 29 July 2017

1st bottling of 2017.



I've been busy, and slightly neglecting Haddock's, and I suddenly have a surfeit of Aubergines, Peppers, Courgettes, and to a lesser extent Tomatoes.

So, nothing for it but to prepare Ratatouille for the winter.

I thought I'd done enough for 5 jars, but once cooked-down there was only enough for 3; plus a bit left over to eat cold.


I still have plenty in reserve from 2016, so I won't do quite so much this year. With my Tomatoes looking a bit sad, the freezer will have to cope with most of my 2017 excesses.




19 comments:

  1. Every time you write about your Ratatouille I really want to try it. What a nice reminder of your summer. Must look up a recipe to try.

    cheers, parsnip

    ReplyDelete
    Replies
    1. Most recipes tell you to cook the different vegs separately, and combine later. I use the all-in-one method!

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    2. Thank You I will remember this.

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  2. A perfect summer combo for those winter months. Looks good. Must be very satisfying to see those jars on the shelf

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    Replies
    1. A well stocked preserves cupboard is always a pleasant sight. It also makes my life a lot easier in winter.

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  3. Our aubergines have gone bonkers this year. Just wish the red peppers would hurry up and go red.

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    Replies
    1. I think it'll be known as 'The Aubergine Year'.

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  4. When you shop your basket need only be laden with Limousine steaks.

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    Replies
    1. Quite right; you should have seen the one's we had yesterday.... they were HUGE!

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  5. Every time i cook Ratatouille i ask my self why i have to buy every thing that i eat,may be i can grow some here.

    ReplyDelete
    Replies
    1. Of course, your climate must be perfect.

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  6. FOUL WEATHER HERE. WE HAVE LOST OUR SUMMER.

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    Replies
    1. We also await the return of ours.

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    2. Sun now, I've just taken the cover off the pool. 26C in pool, 28C in shade.

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  7. Can I ask about the first photograph? What is the plaid cloth in the pot for? It looks like it is being boiled along with the jars.
    Do you process ratatouille normally, or does it have to be pressure canned? The closest I've come is canning tomatoes. -Jenn

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    Replies
    1. I always put a cloth inside when I sterilise, as it stops the jars rattling around; at least that is the idea!

      Once it's all cooked, I fill the jars, and sterilise for one hour. I imagine the Le Parfait system I use is pressure canning. The green capsules stick like glue in a vacuum, and have to be released by piercing.

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  8. Pity I don't live nearer Cro. I love ratatouille and you could invite me over to dinner.

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    Replies
    1. I could also give you all the ingredients for some more!

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  9. 1st bottling of 2017. I've been busy, and slightly neglecting Haddock's, and I suddenly have a surfeit of Aubergines, Peppers, Courgettes, and to ...
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