canned bruschetta

Name: Canned Bruschetta
Prep time: 1 h
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 4 - cloves garlic, minced; 1/2 cup(s) dry white wine; 1/2 cup(s) white wine vinegar; 1/4 cup(s) balsamic vinegar; 1 1/4 cup(s) water; 2 tablespoon(s) sugar; 2 tablespoon(s) dried oregano; 2 tablespoon(s) dried parsley; 2 tablespoon(s) dried basil; 1 tablespoon(s) salt; 8 cup(s) diced roma tomatoes

(1 RATING)

39 Pinches 2 Photos

Natalie Loop

Hudson, MI

Updated on Dec 26, 2016

I made this at the very end of tomato season and boy did I wish I had made it earlier. I made 20 half pints. We love this recipe. So big on flavor and you will want to make more for last minute on hand appetizers, gift giving or a quick make and take to a party. We have also served this at every holiday and party since summer. It's been a bit hit with friends and family.

Rate

This is the final product once it's canned.

prep time 1 Hr

cook time 40 Min

method Canning/Preserving

yield 6-8 serving(s)

Ingredients

4 - cloves garlic, minced
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup balsamic vinegar
1 1/4 cups water
2 tablespoons sugar
2 tablespoons dried oregano
2 tablespoons dried parsley
2 tablespoons dried basil
1 tablespoon salt
8 cups diced roma tomatoes

How To Make canned bruschetta

Step 1

Prepare canner, jars and lids. Makes 6 half pints.

Step 2

In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
Step 3

Reduce heat and let simmer for 5 minutes.
Step 4

Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
Step 5

Fill jars with vinegar mixture, leaving 1/2 headspace.
Step 6

Remove any air bubbles, wipe rims and affix lids.
Step 7

Process in a boiling water bath for 20 minutes.
Step 8

Remove from canner and let cool.
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