Bruschetta in a Jar Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 9 cups of diced tomatoes
1 cup apple cider vinegar
1 cup dry white wine
1/4 cup water
2TBSP- 1/4 cup white sugar*
3 TBSP balsamic vinegar
1 tsp salt
2 tsp dried oregano
2 tsp dried basil
3 garlic cloves minced (as always PLEASE use fresh!)
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Directions: |
Directions:1. Dice tomatoes. I like to dice them and let them sit in a bowl to juice for an hour or so. Then Drain the juice off. Paste tomatoes work really well here but I’ve made it with all different kinds.
2. Combine brine ingredients in medium sauce pan.
* I prefer mine sweeter so I add 1/4 cup sugar. Start with 2 TBSP, taste and add from there.*
** TASTE YOUR BRINE, if you don’t like it in the pan, you won’t like it in the jar. You can play with your dry ingredients without affecting the acidity. Add more or less of them.**
3. Bring brine to boil and cook 5 minutes. While that’s cooking pack your tomatoes into sterilized jars. 1/2” head space.
4. Ladle hot brine into jars. Use a de bubble tool to work brine into the jars. Maintaining your head space.
5. Wipe rims and attach lids and rings
6. Water bath half pints for 25 minutes, pints for 35 minutes. Adjust for altitude. This is for my altitude of 3700’ |
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Personal
Notes: |
Personal
Notes: This makes a fantastic appetizer served with some toasted crusty bread drizzled with olive oil, pesto and fresh mozzarella.
Pour it over chicken for bruschetta chicken.
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