Bruschetta In A Jar Recipes

BRUSCHETTA IN A JAR

Bruschetta in a jar image

Simply delicious! Canned or not, be ready for a treat! Brush olive oil on slices of baguette and toast. Top with this Bruschetta. I made these as Neighbor gifts and will bake some fresh baguette to include. I already had 2 jars myself! It is that good!

Provided by Deb Crane

Number Of Ingredients 8

Ingredients

9 c chopped,cored plum tomatoes (about 4lbs)
5 clove garlic, minced
1 c white wine vinegar
1/2 c water
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar

Steps:

1. Combine garlic, white wine vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring to a boil, then reduce heat, cover and simmer for 5 minutes. Remove from heat.
2. Pack tomatoes into hot jars leaving 1/2 inch head space.
3. Ladle hot vinegar mixture over tomatoes, leaving 1/2 inch head space. Remove air bubbles. Process 20 minutes.
4. NOTE: You can also skip the canning and just add the tomatoes to the simmered vinegar mixture and store in the refrigerator. This recipe comes from Ball Canning.

BRUSCHETTA IN A JAR

Bruschetta in a Jar image

A new friend on a forum I read posted this recipe from the Ball Complete Book of Home Canning. Haven't tried it yet, but sounds yummy. Can't wait for those tomatoes to come on.

Provided by charlie 5

Categories < 60 Mins

Time 40m

Yield 1 batch

Number Of Ingredients 9

Ingredients

5 garlic cloves, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 tablespoons granulated sugar
2 tablespoons dried basil
2 tablespoons dried oregano
2 tablespoons balsamic vinegar
9 cups plum tomatoes, chopped, cored (1-inch pieces)

Steps:

In 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 boil gently, for 5 minutes, until garlic is heated through. Remove from heat.
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 until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

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