Ratatouille

1 medium eggplant, peeled & chopped
1 each of:  yellow, green & red bell peppers, chopped
1 zucchini, chopped
1 head of garlic, peeled & chopped
4 large tomatoes, chopped
2 tbsp. olive oil
2 large sweet onions, chopped
1 tsp. salt
1 tsp. pepper
1-2 hot peppers, chopped (optional)
Your choice of fresh basil, oregano, bay leaves, cilantro, parsley or thyme (any combination you like).

Combine all ingreadients in crock pot and cook on low for 6-7 hours.  Prepare jars for canning.  Fill jars, leaving 1/2" head space.  Seal jars and process in pressure canner for 70 minutes.

Ratatouille can be eaten alone, or used as a side dish.  You can vary the ingredients according to personal taste.  Some recipes call for adding tomato paste when using fresh tomatoes, using sun-dried tomatoes rather than fresh tomatoes, and using yellow squash in addition to the other ingredients.
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Hot Pepper Jelly

7 green peppers
1 1/2 cups vinegar
2 pouches pectin
4 jalapeno peppers
5 cups sugar
1 1/2 cups apple juice

Wash and remove seeds from peppers.  Puree peppers in blender.  Remove foam from top.  Mix with vinegar, juice and pectin.  Add sugar & boil 1 minute.

Pour into sterilzed canning jars, leaving 1/2 in. head space.  Process in hot water bath canner for 10 minutes.