Meat, Fish, Soup, Stews, and Savory Sauces

Bruschetta in a Jar

Yield: Makes about 7 x 250 ml jars

Prep Time: 30 minutes

Processing Time: 20 Minutes

Difficulty: Expert

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PRINTER FRIENDLY RECIPE
Be ready for those unexpected guests! Nothing is more welcoming than a warm, freshly made Bruschetta. Preserving tomatoes now lets you enjoy garden-fresh flavour year round. Just spoon the zesty tomato mixture onto a toasted baguette. Garnish with grated cheese and warm. If desired, add a small amount of olive oil when ready to serve.

Ingredients:

9 cups (2250 ml) chopped plum tomatoes, about 3 1/2 lb (1.6 kg), 20 medium

5 cloves garlic, minced

1 cup (250 ml) dry white wine

1 cup (250 ml) white wine vinegar

2 tbsp (30 ml) balsamic vinegar

1/2 cup (125 ml) water

2 tbsp (30 ml) granulated sugar

2 tbsp (30 ml) dried basil

2 tbsp (30 ml) dried oregano

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DIRECTIONS:

• Place 7 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.

• Wash, seed and chop tomatoes into 1/2 inch (1cm) pieces; measure 9 cups (2250 ml), set aside.

• Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently, covered, 5 minutes. Remove from heat.

• Pack tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tomatoes and hot liquid.

• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process –boil filled jars – 20 minutes.*

• When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

• After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

Notes & Tips

Note: Although other tomato varieties may be used, firm plum tomatoes yield the best results. If using round garden-variety tomatoes, seed tomatoes and drain in colander for 30 minutes then chop.

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