Bruschetta in a Jar
My final recipe of the night was one I kept seeing in my Ball Home Canning book and just had not put it at the top of my list.
- 5 cloves garlic, minced
- 1 cup dry white wine
- 1 cup white vinegar
- 1/2 cup water
- 2 Tbsp sugar
- 2 Tbsp dried basil
- 2 Tbsp dried oregano
- 2 Tbsp balsamic vinegar
- 9 cups chopped cored peeled plum tomatoes (about 4 lb or 12 medium)
Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
Combine garlic, wine, vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally.
Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
Raw pack tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles.
Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool.
Check lids for seal after 24 hours.
Bruchetta in a Jar! I just love making recipes that you can open and with one additional step its an instant appetizer. We seem to have lots of family get togethers and it is great to whip one up when I need it. I was fortunate to find organic Roma tomatoes at my local grower for a steal. They were a bit riper than I needed but I picked through and found plenty.
The brine for the tomatoes taste and smells extremely savory and this is a quick raw pack method for filling the jars with the Roma's.
Makes about 7 (8 oz) half pints