Packed with fresh ripe tomatoes, savory garlic, herbs, and tangy vinegar, this easy bruschetta in a jar is the perfect way to enjoy a taste of summer all year long! Add this recipe to your pantry to brighten up charcuterie and snack boards anytime!
This post is sponsored by Ball® Canning and may contain affiliate links for which I may earn a commission.
This easy recipe for canning tomatoes is perfect for beginners. It’s a fresh and flavorful way to enjoy the taste of ripe summer tomatoes all year long. And you’ll only need a few ingredients to make this recipe.
What is bruschetta?
Though we often think of tomatoes, basil, garlic and olive oil when we hear the term, bruschetta is actually toasted Italian bread rubbed with garlic and olive oil. The toppings can vary from the classic tomato to marinated artichokes or other vegetables.
This recipe is designed to give you the fresh taste of summer tomatoes anytime you want it for the next 12-18 months!
Here’s what you’ll need:
- Fresh, ripe plum tomatoes
- Fresh garlic
- Dry white wine
- Balsamic vinegar
- White wine vinegar
- Dried basil and oregano
You will also need some basic canning essentials:
- 7 Ball® Canning half-pint jars with the lids
- Canner for the water bath
- Headspace tool, funnel, and jar lifter (I like this starter kit for canning.)
- A couple of clean kitchen towels and other standard kitchen utensils
How to make bruschetta in a jar
Start with the best-tasting tomatoes you can find. That beautiful batch you scored at the farmers market? Don’t let them sit too long. Core and chop them to enjoy a little today and throughout the rest of the year with this recipe.
Once the tomatoes are chopped, prepare the vinegar mixture. For this, you’ll simply combine minced garlic, dried basil and oregano, white wine vinegar and balsamic vinegar, plus a little sugar with water in a small saucepan. This will become your canning liquid.
Once the prep is done, you’re ready to fill the hot jars. Working with one jar at a time, fill with tomatoes then pour the hot liquid in leaving ½ inch headspace.
Once the tomatoes are packed into the hot jars (one by one), carefully wipe the top of the jar with a clean towel to ensure a proper seal. Secure the lids and process the jar in a hot water bath as instructed in the recipe below.
Remove the jars and let cool on a folded towel or heat-safe mat 12-24 hours. Do not place directly on a countertop.
And here’s the ultimate test: Press the tops to make sure your bruschetta in a jar is sealed. You’ll know it’s good to go when you press the top and it doesn’t spring back!
Now. You are good to go for up to 18 months! That means you can enjoy bruschetta anytime the mood strikes – even in the fall when all of those garden fresh tomatoes are long gone!
I am thinking these will make excellent holiday food gifts for the neighbors this year too.
These Sweet Pickled Radishes are another great food gift – especially in the spring!
Ways to use bruschetta
There are many ways to eat bruschetta. I like to serve it simply on crostini. For the most flavor, take warm toasted bread and rub with cut garlic cloves. Add some extra virgin olive oil and the (drained) bruschetta for a delicious appetizer that everyone will love.
Other ideas: Use it as a flavorful topping for baked fish or chicken, as the base for a simple pasta sauce, or even a topping for an omelet or scrambled eggs.
I’d love to hear how you plan to enjoy this recipe! Be sure to comment below and tag me on Instagram when you make it!
Get the original Bruschetta in a Jar recipe on the Ball® Canning site!
Bruschetta in a Jar
- 9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)
- 5 cloves garlic, minced
- 1 cup dry white wine
- 1 cup white wine vinegar
- ½ cup water
- 2 tablespoon sugar
- 2 tablespoon dried basil
- 2 tablespoon dried oregano
- 2 tablespoon balsamic vinegar
- Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
- In a large, deep, stainless steel saucepan, combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
- Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.