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Bruschetta in a Jar Recipe

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This recipe for Bruschetta in a Jar is from Kathy's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
9 cups chopped cored plum tomatoes (1-inch pieces)
5 cloves garlic, finely chopped
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar
Directions:
Directions:
Prepare 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 jar and apply band, adjust to fingertip tight. Place jar in boiling water canner, making sure water covers jar by at least 1 inch. Repeat until all jars are filled.

Process jars 20 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Number Of Servings:
Number Of Servings:
Makes about 7 (8 oz) half- pint jars

 

 

 

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