Canned Ratatouille - cooking recipe

Ingredients

8 cups zucchini, chopped into smallish pieces
3 tomatoes, cut into smallish pieces
1 onion, diced
1 green pepper, diced
2 garlic cloves, minced
1 tablespoon salt, kosher
2 tablespoons fines herbes
1/4 teaspoon pepper
2 cups water
11 cups eggplants, cut into smallish pieces

Preparation

Boil zucchini, tomatoes, onion, green pepper, garlic, salt, fiines herbes, pepper, and water for 5 minutes; put in eggplant last so it doesn't discolor.
Pack into clean hot pint jars.
Process 40 minutes at 10 lbs pressure.( other recipes have 75 minutes go with that ).