Ball Canning Bruschetta Recipes

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.

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.

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.