Healthy Canning

Home preserving that's as good for the body as it is for the mind

  • Home
  • Recipes
    • Recipes by category
    • Recipe Index
    • Other online sources
  • Equipment
    • General Equipment
    • Pressure Canning
    • Steam Canning
    • Water bath canning
    • Food Dehydrators
  • Learning
    • Drying food
    • Learn home canning
    • Home Canning Safety Topics
    • Unsafe home canning practices
    • Home canning concepts
    • Ingredients for home canning
    • Issues in home canning
    • Learning resources
  • Contact
    • About
    • FAQ
    • Write to us
    • Media
    • Copyright
    • Privacy
    • Terms of Use
    • Sitemap

Bruschetta in a jar

Filed Under: Tomatoes, Tracklements Tagged With: Tomatoes

bruschetta-in-a-jar-pn2

Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.

Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.

It’s best served, some feel, using day-old bread, with a young olive oil and a glass of relatively young wine. The old Italian proverb about serving bruschetta is “day-old bread, month-old oil, year-old wine.”

Some feel the name “bruschetta” comes from the Roman dialect word “bruscare”, to “roast over coals”, referring to toasting the bread.

Tuscan-style bruschetta is simple, with the bread simply brushed with olive oil and rubbed with a clove of garlic before toasting. Neapolitan-style adds the tomato.

This recipe is from the Ball / Bernardin Complete book.

The recipe

Jar size choices: Quarter-litre (1/2 US pint / 8 oz)

Processing method: Either water-bath or steam canning

Yield: About 6 quarter-litre (half-pint / 250 ml / 8 oz / 1 cup) jars

Headspace: 2 cm (1/2 inch)

Processing time: 20 minutes

Print
Bruschetta in a jar

Prep time:  30 mins

Cook time:  20 mins

Total time:  50 mins

Yield: 6 x quarter-litre (1/2 pint) jars

Serving size: 2 tablespoons

Calories: 12

Fat: .1 g

Ingredients
  • 1.5 kg washed, cored, chopped tomato (9 cups / 3 lbs. Measured after prep)
  • 5 garlic cloves, peeled and minced
  • 250 ml dry white wine (1 cup / 8 oz)
  • 250 ml white wine vinegar, 5% or higher (1 cup / 8 oz. 5% or higher.)
  • 125 ml water (1/2 cup / 4 oz)
  • 2 tablespoons white sugar OR few drops liquid stevia
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons balsamic vinegar
  • Pickle Crisp (optional)
Instructions
  1. Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.
  2. Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.
  3. Pack tomato into the jars you are using, leaving 2 cm (1/2 inch) headspace.
  4. Bring the pot mixture to a boil, then lower to a simmer and gently simmer for 5 minutes to heat garlic thoroughly.
  5. Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
  6. [Optional] ¼ teaspoon pickle crisp per jar
  7. Debubble, adjust headspace.
  8. Wipe jar rims.
  9. Put lids on.
  10. Process in a water bath or steam canner.
  11. Process jars for 20 minutes; increase time as needed for your altitude.
3.5.3208

 

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, Better Stevia liquid stevia was the stevia used.

Australia and New Zealand vinegar strength special notes.

 

Recipe notes

  • You need about 2 kg (5 lbs) of tomatoes (if plum type) before prep.
  • To confirm, you don’t peel the tomato, and you don’t need to seed it, though you may seed it if you wish. Don’t peel it, though, or they will fall apart in the jar.
  • The book notes, “Plum tomatoes work better than globe tomatoes in this recipe, as their flesh is firmer and holds its shape during processing which is preferable….” They note that if you have to use regular slicing tomatoes, after chopping them let them drain in a colander for about half an hour to get some liquid off.
  • While it’s true that often tomatoes for canning need to be peeled for safety because the recipe writers only tested for tomatoes with the peel off (most of the bacteria is in the peel), here the recipe writers have tested for the peel being on, so it’s safe (note as well the high acidity level.)
  • We had white balsamic vinegar to hand, so we used to that for a clearer look. The recipe writers probably would have used regular dark balsamic vinegar.
  • There are some reports from people that adding Pickle Crisp (aka calcium chloride) to chopped tomato products helps the tomato pieces stay a bit firmer and retain their shape better. Commercial canners of diced tomato products, certainly do. We’d added it as optional here in case you want to try it and see if you think it is worthwhile.

 

bruschetta-in-a-jar-pn

Recipe source

  • Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 223.

Modifications made:

  • Sugar-free alternative choice;
  • Optional Pickle Crisp suggestion.

 

Nutrition information

Regular version

Per two tablespoons:

  • 12 calories, 2 mg sodium

bruschetta-in-a-jar-nutrition

 

Sugar-free version

Per two tablespoons:

  • 11 calories, 2 mg sodium

bruschetta-in-a-jar-nutrition-sugar-free

 

* Nutrition info provided by http://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

bruschetta-in-a-jar-pn3

Filed Under: Tomatoes, Tracklements Tagged With: Tomatoes

« Canning okra
Tomatoes in 1.5 litre (quart) jars »
For FAST canning help or answers, try one of these Master Food Preserver groups

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

SEARCH

Winter home canning

Winter home canning

Browse

Newsletter

subscribe for news updates from the world of home canning!

HealthyCanning is a sub-project of cooksinfo.com. Read More…

What's New in Home Canning

What's New in Home Canning

Quote of the day

“Many recipes in circulation on the Internet are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. “

— National Center
Canning Equipment
logo
Food Advertising by
Home canning concepts
Home Canning Safety Topics
Unsafe home canning practices
Ingredients for home canning
Issues in home canning
Learning resources for home canning
Pressure Canning
Steam Canning
Water bath canning: step by step
Drying food

Connect

I'm the author of cooksinfo food encyclopaedia,
Practically Edible, Hot Air Frying, Healthy Canning, and Nordic Walking Fan. Read More…

Copyright © 2018 · Privacy · Terms of use · FAQ