Bruschetta in a Jar
This easy canned tomato recipe for beginners is perfect for summer. Add this bruschetta to your pantry to brighten up charcuterie and snack boards all year!
Servings 7 (8 oz) half- pint jars
- 9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)
- 5 cloves garlic, minced
- 1 cup white wine vinegar
- ½ cup water
- 2 tbsp sugar
- 2 tbsp dried basil
- 2 tbsp dried oregano
- 2 tbsp 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.
Bring all ingredients except for the tomatoes to a full rolling boil in a saucepan 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.
Makes about 7 Half-Pint Jars
NOTE: Nutrition information is only an estimate provided by online calculators based on a 1/4 cup serving of the tomatoes without bread.
Serving: 0.25cup | Calories: 88kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 21mg | Potassium: 796mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2567IU | Vitamin C: 43mg | Calcium: 85mg | Iron: 3mg