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.
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: 10 minutes
Yield: 6 x quarter-litre (1/2 pint) jars
Serving size: 2 tablespoons
Fat: .1 g
- 1.5 kg washed, cored, chopped tomato (9 cups / 3.25 lbs. Measured after prep)
- 5 garlic cloves, peeled and minced
- 250 ml dry white wine (1 cup / 8 oz)
- 250 ml white wine vinegar (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
- Wash tomatoes. Core but leave unpeeled. Chop into 2 cm (1 inch) pieces. Set aside.
- Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.
- Pack tomato into the jars you are using, leaving 2 cm (1/2 inch) headspace.
- Bring the pot mixture to a boil, then lower to a simmer and gently simmer for 5 minutes to heat garlic thoroughly.
- Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
- [Optional] ¼ teaspoon pickle crisp per jar
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 10 minutes; increase time as needed for your altitude.
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.
- 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.
- 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.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 223.
- Sugar-free alternative choice;
- Optional Pickle Crisp suggestion.
Per two tablespoons:
- 12 calories, 2 mg sodium
Per two tablespoons:
- 11 calories, 2 mg sodium
* 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.