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I can’t wait for the summer, so I can start planning for water bath canning bruschetta. One of my favorite ways to eat tomatoes is when they are made into bruschetta. Toast up a baguette, warm up the bruschetta, and add some grated cheese and you have an easy appetizer that everyone will love. Having bruschetta canned on my self to use when ever I have a craving for it is really wonderful. The recipe I am using for water bath canning bruschetta comes from the Ball Complete Book of Home Preserving called Bruschetta in a Jar on page 223. Ball also shares this recipe on their website also titled Bruschetta in a Jar but just a word of caution the online recipe appears to be missing an ingredient in the list which I will include below.
Process for Water Bath Canning Bruschetta
Water Bath Canning Bruschetta
- 9 cups Chopped, Cored, Plum Tomatoes Chopped, cored (1 inch pieces)
- 5 cloves Garlic Finely Chopped
- 1 cup Dry White Wine This is the ingredient missing from Ball's website but is included in their book
- 1 cup White Wine Vinegar
- 1/2 cup Water
- 2 tbsp Sugar
- 2 tbsp Dried Basil
- 2 tbsp Dried Oregano
- 2 tbsp Balsamic Vinegar
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare Water Bath Canner: Put your water bath canner on your stove. Add your canning rack into your water bath canner. Add your half pint jars to the water bath canner. They will warm as you heat up the water. Add enough water to cover jars with at least 2-3 inches of water. Bring to a boil and allow the jars to boil for 10 minutes.
- Prepare Garlic: Peel garlic and remove end that was connect to the bulb. Finely chop your garlic and place in a bowl.
- Prepare Tomatoes: In this recipe you do NOT need to peel your tomatoes. Core and chop your plum tomatoes into 1 inch pieces and place in a bowl. Plum tomatoes contain less liquid than globe tomatoes. If you only have globe tomatoes those can be used as well but you should place them in a colander for 30 minutes to allow the excess liquid to drain.
- Prepare Bruschetta Vinegar Mixture: In a large pot combine garlic, wine, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring the vinegar mixture to a full rolling boil over high heat, stirring occasionally. Reduce the heat and cover with a lid. Boil vinegar mixture for 5 minutes, until garlic is heated through. Remove from heat.
- Packing Tomatoes in Jars: Remove your jars from the water bath canner one at a time using your jar lifter. Dump water out of jar into your water bath canner. Pack tomatoes into the hot jar, leaving a generous 1/2 inch headspace. Ladle the hot vinegar mixture over the tomatoes, leaving 1/2 inch headspace.
- De-bubbling Your Bruschetta: Using your de-bubbler make sure to remove all air bubbles. Add some more vinegar mixture if the level goes down below 1/2 inch headspace.
- Sealing Jar: Wipe the rim of the jar to ensure good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner.
- Repeat Steps for Remaining Jars: Repeat steps 6-8 for the remaining tomatoes, until the jars are filled.
- Process Jars in Water Bath Canner: Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process the jars for 20 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Remove Jars and Cool: Lift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow to cool. When moving your jars try not to tilt them to the side as this could effect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
- Storage: Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Having 7 jars of delicious bruschetta at the end of a canning session makes this recipe really worth it. Make sure to have plenty of french bread or crostini’s at home to enjoy this delicious treat. This recipe will be a staple in our house for sure. Let me know in the comments if you have tried this recipe and how much you enjoyed it.