Real Recipes From Real Home Cooks ®

bruschetta in a jar

Recipe by
Deb Crane
Eagle, WI

Simply delicious! Canned or not, be ready for a treat! Brush olive oil on slices of baguette and toast. Top with this Bruschetta. I made these as Neighbor gifts and will bake some fresh baguette to include. I already had 2 jars myself! It is that good!

yield serving(s)
method Canning/Preserving

Ingredients For bruschetta in a jar

  • 9 c
    chopped,cored plum tomatoes (about 4lbs)
  • 5 clove
    garlic, minced
  • 1 c
    white wine vinegar
  • 1/2 c
  • 2 Tbsp
  • 2 Tbsp
    dried basil
  • 2 Tbsp
    dried oregano
  • 2 Tbsp
    balsamic vinegar

How To Make bruschetta in a jar

  • 1
    Combine garlic, white wine vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring to a boil, then reduce heat, cover and simmer for 5 minutes. Remove from heat.
  • 2
    Pack tomatoes into hot jars leaving 1/2 inch head space.
  • 3
    Ladle hot vinegar mixture over tomatoes, leaving 1/2 inch head space. Remove air bubbles. Process 20 minutes.
  • 4
    NOTE: You can also skip the canning and just add the tomatoes to the simmered vinegar mixture and store in the refrigerator. This recipe comes from Ball Canning.