It's that time of year again. There's a surfeit of vegetables at Haddock's, and it all needs attention. The first thing to make is Ratatouille.
Now, this is NOT the classic way of making 'Rat', but let me assure you that you really wouldn't know the difference.
I chop-up all my Toms, Peppers, Aubergines, and Courgettes, into 1-2 cm pieces, season a bit, and cook down until all is softened.
I fill 500 gm jars, fix the capsules and lids, then sterilise for an hour.
Take out, tighten lids, and leave to cool. The following morning I take off the lids, clean and dry the capsules, and write on them what is inside (checking that the capsules are firmly sealed).
It's a simple process; one that I shall be repeating several times over the next few weeks.
Life without home-bottled 'Rat' in the winter would be unthinkable. These were simply the first six jars; plenty more to do!