Bruschetta in a jar
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Tracklement
Cuisine: Italian
Yield: 6 x quarter-litre (1/2 pint) jars
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.
Nutrition Information
Serving size: 2 tablespoons Calories: 12 Fat: .1 g Carbohydrates: 1.8 g Sugar: 1.2 g Sodium: 2 mg Fiber: .4 g Protein: .3 g Cholesterol: 0 mg
Recipe by Healthy Canning at http://healthycanning.com/bruschetta-in-a-jar/