Bruschetta Style Salsa For Canning Food

BRUSCHETTA-STYLE SALSA FOR CANNING

Steps:

• Drain tomatoes then combine with garlic, shallots, basil, vinegar, lemon juice, salt and pepper in a large saucepan.
• Bring to a boil over high heat, reduce heat and boil gently 5 minutes. Check consistency, you may need to simmer awhile longer.
• Stir in green onions and tomato paste and boil one minute.
• Ladle into hot sterilized jars to within 1/2 inch of top.
• Process in a hot water bath for 35 minutes for half pints, 40 minutes for pints.
• To serve, spoon out onto sliced bread, top with your favourite cheese and broil until cheese is melted.

TOMATO BRUSCHETTA

Steps:

• Preheat the oven to 350 degrees F.
• Add the tomatoes, garlic, 3 tablespoons extra-virgin olive oil, red pepper flakes, basil and balsamic vinegar to a bowl. Season with salt and pepper. Let sit at room temperature while you toast the bread.
• Slice bread and add to a baking sheet in a single layer. Toast in the oven until golden brown about 5 minutes. Top the bread with tomatoes and drizzle with remaining extra-virgin olive oil right before serving.

CANNED BRUSCHETTA

Steps:

• 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.

TOMATO BRUSCHETTA

Steps:

• In a large bowl, mix the onions, tomatoes, garlic and basil, taking care not to mash or break up the tomatoes too much. Add the balsamic vinegar and extra virgin olive oil. Add salt and pepper to taste. Mix again. Cover and chill for at least an hour. This will allow the flavours to soak and blend together.
• Slice the baguette loaf diagonally into 12 thick slices and lightly toast them until they are light brown on both sides. Serve the mixture on the warm slices of bread. If you prefer the mixture at room temperature, remove from the fridge half an hour before serving.

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.

THE BEST CANNING SALSA

Steps:

• Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot; bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.