BRUSCHETTA IN A JAR

When the garden is overflowing with ripe tomatoes, this Bruschetta in a Jar is a delicious way to preserve some of that fresh summer flavor. Tomatoes are combined with garlic, basil, oregano, white wine, and vinegar for a flavorful pantry staple that's ready whenever you need a quick appetizer.

When you're ready to serve it, spoon the tomatoes over toasted baguette slices and finish with a drizzle of olive oil and balsamic vinegar. It's an easy way to enjoy the flavor of garden-fresh tomatoes long after tomato season is over.

Yield: About 7 half-pint (8-ounce) jars

INGREDEINTS

  • 9 cups chopped cored plum tomatoes (1-inch pieces)
  • 5 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 1 cup white wine vinegar (at least 5% acidity)
  • 1/2 cup water
  • 2 Tbsp sugar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar (at least 5% acidity)


DIRECTIONS
  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  2. In a large, deep, stainless steel saucepan, combine garlic, wine, 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.
  3. Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner, making sure water covers jar by at least 1 inch. Repeat until all jars are filled. 
  4. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Print Recipe

BRUSCHETTA IN A JAR

Yield: 7 HALF-PINTS







INGREDIENTS

  • 9 cups chopped cored plum tomatoes (1-inch pieces)
  • 5 cloves garlic, finely chopped
  • 1 cup dry white wine
  • 1 cup white wine vinegar (at least 5% acidity)
  • 1/2 cup water
  • 2 Tbsp sugar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar (at least 5% acidity)

DIRECTIONS
  1. Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
  2. In a large, deep, stainless steel saucepan, combine garlic, wine, 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.
  3. Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner, making sure water covers jar by at least 1 inch. Repeat until all jars are filled. 
  4. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half-pint jars 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.