Bruschetta Recipe in a Jar

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Preserving Method: Water Bath Canning

  1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  2. 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.
  3. PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Tomato Bruschetta Topping | Bruschetta Recipe - Ball® Fresh Preserving is rated 3.8 out of 5 by 12.
Rated 5 out of 5 by from Delightful This recipe is surprisingly east to make, thoroughly delicious, and a great thing to have around the house. It's beautiful too, especially if you use heirloom tomatoes in a variety of colors. YUM!
Date published: 2017-08-30
Rated 1 out of 5 by from Terrible! The recipe, as is, is beyond disgusting. Way too vinegary. Cannot even taste the sweet. I'm going to try to add some salt and extra honey to a second batch and see if that improves it at all and if not then I'll look for a different recipe. But, as is, there's just no way; I won't eat it and wouldn't give it to anyone else either. A waste of ingredients.
Date published: 2016-09-22
Rated 1 out of 5 by from Agreed, tastes of sweet vinegar, not brushetta I'll probably use this in something else, it is more like a gaspacho of sorts, certainly not fresh brushetta, way too much vinegar and sugar, and very very liquid.
Date published: 2016-09-15
Rated 3 out of 5 by from Not Bad Made the bruschetta this weekend and it turned out ok. Fresh bruschetta typically has a much lighter taste than this overly vinegar result. Wish the recipe had more balsamic vinegar and less wine vinegar. But as I use it I will made adjustments as necessary. Overall not bad if you enjoy a more vinegary flavor.
Date published: 2016-08-29
Rated 5 out of 5 by from Perfect Recipe! Last year I made this recipe with my garden cherry tomatoes. My house smelled amazing for a couple of days. I handed out jars to my Mom, my neighbor, and some friends. Everyone loved it! Looking forward to canning more jars this year.
Date published: 2016-08-22
Rated 5 out of 5 by from Very Good Made the Bruschetta in a Jar recipe a week ago and we tried it tonight using the method smbeltz suggested. It was very good and we will enjoy it during the cold months when those delicious home-grown tomatoes are unavailable. We didn't find it vinegar-y as one reviewer did. It is not fresh bruschetta and I told my husband to not expect that kind of taste. It is though, a wonderful, homemade product to add variety to winter menus. I'm very pleased with the results.
Date published: 2016-08-15
Rated 5 out of 5 by from Favorite recipe I have made this many years and it is by far my favorite canning recipe. It is great for gifts. I combine one jar with one small can of tomato paste and some water or chicken broth and maybe some onions and it makes a great no-fat spaghetti sauce.
Date published: 2015-10-06
Rated 5 out of 5 by from Awesome Recipe! I have made this two years in a row now. My whole family and extended family love it! I get a french baguette, slice it, and brush both sides with olive oil and place on cookie sheet in oven for 10 mins at 350. Then take it out, flip over, and rub with garlic clove. Spoon strained bruschetta mix on each slice and top with cheese. Bake an additional 6 minutes or until cheese is melted. A-maz-ing!
Date published: 2015-09-08
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