Easy Tomato Bruschetta In A Jar Food

BRUSCHETTA IN A JAR

Steps:

• Prepare a boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
• Bring all ingredients except for the tomatoes to a full rolling boil in a saucepan over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
• Pack tomatoes into a hot jar leaving a ½ inch headspace. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when the center is pressed.

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.

BRUSCHETTA IN A JAR

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.