Bruchetta in a Jar

Servings 5 half pint jars


  • 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.


  1. In a large saucepan combine all ingredients except for the tomatoes.

  2. Pack jars with chopped tomatoes leaving 1/2 inch headspace.

  3. 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.

  4. Bubble and add more liquid if necessary.

  5. Wipe rims, add lids, and process in a boiling water bath for 20 mintues.