Canned Bruschetta

Natalie Loop


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.


★★★★★ 1 vote

1 Hr
40 Min


  • 4
    cloves garlic, minced
  • 1/2 c
    dry white wine
  • 1/2 c
    white wine vinegar
  • 1/4 c
    balsamic vinegar
  • 1 1/4 c
  • 2 Tbsp
  • 2 Tbsp
    dried oregano
  • 2 Tbsp
    dried parsley
  • 2 Tbsp
    dried basil
  • 1 Tbsp
  • 8 c
    diced roma tomatoes

How to Make Canned Bruschetta


  1. Prepare canner, jars and lids. Makes 6 half pints.
  2. In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
  3. Reduce heat and let simmer for 5 minutes.
  4. Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
  5. Fill jars with vinegar mixture, leaving 1/2 headspace.
  6. Remove any air bubbles, wipe rims and affix lids.
  7. Process in a boiling water bath for 20 minutes.
  8. Remove from canner and let cool.

Printable Recipe Card

About Canned Bruschetta

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Italian

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