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canned bruschetta

(1 rating)
KitchenLooper avatar
Recipe by
Natalie Loop
@KitchenLooper
Hudson, MI

I made this at the very end of tomato season and boy did I wish I had made it earlier. I made 20 half pints. We love this recipe. So big on flavor and you will want to make more for last minute on hand appetizers, gift giving or a quick make and take to a party. We have also served this at every holiday and party since summer. It's been a bit hit with friends and family.

(1 rating)
yield 6 -8
prep time 1 Hr
cook time 40 Min
method Canning/Preserving

Ingredients For canned bruschetta

  • 4
    cloves garlic, minced
  • 1/2 c
    dry white wine
  • 1/2 c
    white wine vinegar
  • 1/4 c
    balsamic vinegar
  • 1 1/4 c
    water
  • 2 Tbsp
    sugar
  • 2 Tbsp
    dried oregano
  • 2 Tbsp
    dried parsley
  • 2 Tbsp
    dried basil
  • 1 Tbsp
    salt
  • 8 c
    diced roma tomatoes

How To Make canned bruschetta

  • 1
    Prepare canner, jars and lids. Makes 6 half pints.
  • 2
    In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
  • 3
    Reduce heat and let simmer for 5 minutes.
  • 4
    Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
  • 5
    Fill jars with vinegar mixture, leaving 1/2 headspace.
  • 6
    Remove any air bubbles, wipe rims and affix lids.
  • 7
    Process in a boiling water bath for 20 minutes.
  • 8
    Remove from canner and let cool.
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