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Canned Tomato Bruschetta Recipe

  • Author: Mavis Butterfield



9 cups chopped Roma tomatoes {1-inch pieces}
5 cloves garlic, finely chopped
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp balsamic vinegar
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano


Fill a hot water canner about 2/3 rds full with water and bring it to a boil.

Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in a saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

In a large saucepan, combine the garlic, wine, wine vinegar, water, balsamic vinegar, sugar, basil, oregano and bring to a full rolling boil over high heat, stirring occasionally.

Reduce heat, cover and simmer for 5 minutes. Remove from heat.

Pack chopped tomatoes into hot jars, making sure to leave a ½ inch headspace.

Ladle the hot vinegar mixture immediately over the chopped tomatoes filling to within 1/2 inch of tops.

Remove any air bubbles. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands on.

If using Weck jars, carefully place the Weck rubber gasket on the lid of the jars. Place the lid on the jar and secure the lid with 2 evenly spaced Weck clamps.

Place jars on an elevated rack in a hot water bath canner. Lower rack into canner. {Water must cover jars by 2 inches. Add boiling water, if necessary.}

Cover; bring water to a boil. Process 20 min. Remove jars and place upright on a towel to cool completely. Cool jars for 12-24 hours.

After the jars have cooled, check the seals by pressing the middle of the lids with your finger. If lids spring back, lids are not sealed and refrigeration is necessary. {Traditional canning jars}.

For Weck jars, check to make sure your seal is pointing downwards.

Remove rings or clamps and store jars in a cool dark place.

Yields about {7} 1/2 pints or about {8} #750 Weck jars