Canning and preserving your own food has really been regaining popularity in the last few years. Regular readers know I really love to can and have shared many recipes over the years like my Dilly Pickled Green Beans, Wonderful Salsa, Dutch Apple Pie Jam, Cherry Lime Syrup, Tipsy Strawberry Preserves, Old Fashioned Pickled Peaches, Blood Orange Marmalade and many, many more. I’ve also done tutorials on how to prepare for canning and how to hot water bath can.
So you might think that when Walmart asked me to do a post on canning that I would be all out of ideas. Ha! You would be wrong! I had just been dying to try the recipe I found for Bruschetta in a Jar from the Ball Complete Book of Home Preserving.
This recipe really makes use of the lovely ripe tomatoes that are available this time of year either in your own garden or at your local Walmart. It’s simpler then many tomato recipes because you don’t have to peel or deseed the tomatoes (unless you really really want to for some reason). You simply core and chop the tomatoes, fill the jars, then create the brine and pour it over them.
Please note, this is not a regular bruschetta topping. It’s more of a wine and herb marinated tomatoes that you can make bruschetta out of. To ensure a food safe product you can not add olive oil or cheese to the canned product–those are extras that you add as you serve it. Also, do not increase the amounts of garlic or add in any additional “low acid” foods–the recipe was formulated and tested by Ball for the ingredients and amounts listed–changing them can affect the acidity level and render a potentially unsafe product. Since the big baddy of canning (botulism) is odorless and tasteless–well, let’s just say it’s always better to err on the side of safety with canned products. On the other hand, don’t be afraid–these recipes are formulated to be safe with a margin of error in the typical home kitchen 🙂
Bruchetta in a Jar
- 5 Cloves Garlic
- 1 C Dry White Wine
- 1 C White Wine Vinegar
- 1/2 C Water
- 2 TBS Sugar
- 2 TBS Dried Basil
- 2 TBS Dried Oregano
- 2 TBS Balsamic Vinegar
- 9 C Plum Tomatoes--Chopped and Cored
Note: if you use regular slicing tomatoes, core and chop them, then set them in a strainer over the sink or a bowl and allow to drain for 30 minutes THEN measure them. You need to remove the additional water to ensure a safe level of PH in the end product.
In a large saucepan combine all ingredients except for the tomatoes.
Pack jars with chopped tomatoes leaving 1/2 inch headspace.
Ladle liquid mixture over the tomatoes maintaining a 1/2 inch headspace. Stir the liquid frequently while ladling to ensure that the herbs are evenly distributed between the jars.
Bubble and add more liquid if necessary.
Wipe rims, add lids, and process in a boiling water bath for 20 mintues.
Of course you can pick up all your canning supplies at your local Walmart. They have canning jars (both their own Mainstays brand and Ball), lids, rings, pectin products, canning additives like lime, pickle crisp and seasoning mixes, jar lifters, canning salt and more!
Can I substitute canned tomatoes for the fresh tomatoes for this recipe and how much?
Jenn @ Frugal Upstate says
Dana-I’m not really sure about that substitution if you are canning the final product. I think you’d wind up with very mushy tomatoes as they are already extremely well cooked when you buy them canned.