Bruschetta In A Jar Food

BRUSCHETTA IN A JAR

Steps:

• Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.
• Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.
• Bring the pot mixture to a boil, then lower to a simmer and gently simmer for 5 minutes to heat garlic thoroughly.
• Meanwhile, pack tomato into the heated jars you are using, leaving 2 cm (1/2 inch) headspace.
• Now ladle the simmered sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
• [Optional] 1/4 teaspoon pickle crisp per jar
• Debubble, adjust headspace.
• Wipe jar rims.
• Put lids on.
• Process in a water bath or steam canner.
• Process jars for 20 minutes; increase time as needed for your altitude.

BRUSCHETTA IN A JAR

Steps:

• This recipe makes about 7 cups, so prepare seven 250 ml mason jars or four 500 ml jars for canning. If one jar isn't full enough to can, refrigerate and enjoy. For detailed instructions on water bath canning and preparing jars, click here.
• Wash, seed and chop tomatoes into 1/2 inch (1cm) pieces. The tomatoes are not peeled to help them hold their shape. Measure 9 cups (2250 ml), into a large bowl. Add chopped garlic, stir to combine. If you have a lot of liquid in the bowl, strain that off before adding tomatoes to the jar.
• Combine white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently, covered, 5 minutes. Remove from heat.
• Pack tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Try to evenly distribute the herbs between the jars. Using a nonmetallic utensil, (even a chopstick works well) remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid. If there's brine left over after filling jars, strain through a fine mesh strainer and divide remaining herbs between jars. Discard extra brine. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tomatoes and hot liquid.
• When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to a full rolling boil before starting to count processing time. Process for 20 minutes.
• When the processing time is complete, remove the canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

BRUSCHETTA BAR TO GO

Steps:

• For the tomatoes and olives: Add the tomatoes, green and black olives, basil, olive oil, garlic and some salt and pepper to a bowl and mix.
• For the marvelous mushrooms: Bring a pot of salted water to a boil. Add the quartered mushrooms and cook for 2 minutes; drain. Add the olive oil, vinegar, parsley, thyme, pepper, garlic and 1/2 teaspoon salt to a bowl and mix. Stir in the mushrooms and let cool, then tip the mixture into a mason jar.
• For the marinated mozzarella balls: Add the mozzarella, basil, oregano, thyme, red pepper flakes, lemon zest and some salt and pepper to a mason jar. Top up with the olive oil, put on the lid and shake.
• For the roasted asparagus: Preheat the oven to 450 degrees F.
• Put the asparagus on a baking sheet, drizzle with olive oil and sprinkle with salt and pepper. Roast until brown in spots and just tender (not overly so--still with a bite), about 10 minutes. Transfer to a serving bowl.
• For the bruschetta: Heat a grill pan over medium-high heat.
• Cut the boule in half, then cut each half into 1/2-inch slices. Drizzle both sides of the slices with the olive oil and sprinkle with salt. Grill the slices until toasted, about 3 minutes each side.
• Arrange the tomatoes and olives, marvelous mushrooms, marinated mozzarella balls, roasted asparagus and bruschetta on a large tray or rimmed baking sheet so everyone can assemble their own.

BRUSCHETTA IN A JAR

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.

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

BRUSCHETTA PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, puree onion and garlic in the bowl of a food processor.
• Heat oil and butter in a medium pan over medium-low heat. Add onion and garlic; simmer until fragrant, about 3 minutes.
• Puree tomatoes in the food processor. Add tomatoes to the onion mixture; simmer for 5 minutes. Mix in oregano, parsley, salt, and pepper. Add cooked rigatoni and Parmesan cheese; mix well.
• Remove from heat. Toss in mozzarella cheese and let rest for 5 minutes before serving.