"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Bruschetta in a Jar Recipe

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This recipe for Bruschetta in a Jar, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Heather Lawrie Smith
Added: Thursday, November 15, 2007


Makes about seven 8 oz. jars

5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 tbsp. granulated sugar
2 tbsp. dried basil (I substituted fresh and more of it)
2 tbsp. dried oregano
2 tbsp. balsamic vinegar
9 cups chopped, cored plum tomatoes

1. Prepare water canner, jar and lids.
2. In a large, deep stainless steel saucepan, combine garlic
through balsamic vinegar. Bring to a full boil over high heat,
stirring occasionally. Reduce heat, cover and boil genly for 5
minutes until garlic is heated through. Remove from heat.
3. Pack tomatoes into hot jars to within a generous 1/2 inch of
top of jar. Ladle hot vinegar mixture into jar to cover
tomatoes, leaving 1/2 inch headspace. Remove air bubbles
and adjust headspace, if necessary, by adding hot liquid.
Wipe rim. Center lid on jar. Screw band down tightly until
resistance is met, then increase to fingertip tight.
4. Process 20 minutes in boiling water bath.

Personal Notes:
Personal Notes:
Made this several times. A great way to use up garden
tomatoes. Best yet, no peeling required!




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