Best Jar Bruschetta Recipes

BEST EVER BRUSCHETTA

Steps:

• In a medium mixing bowl, add the tomatoes, garlic, basil, vinegar, olive oil, cheese, salt and pepper.
• Mix thoroughly and let sit for at least 15 minutes at room temperature to let the flavors marinate.
• Slice the bread into individual pieces and spoon the mixture on top.

BEST BRUSCHETTA EVER

Steps:

• In a medium bowl, mix tomatoes, dried basil, Parmesan cheese, olive oil, garlic, seasoning salt and ground black pepper. Cover and chill in the refrigerator 8 hours, or overnight, before serving.

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 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 TOMATOES

Steps:

• Prepare water-bath canner.
• Simmer jars until ready for use.
• Wash lids and rings with warm soapy water. Set aside.
• Using a large saucepan, mix garlic, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar.
• Bring to full rolling boil on high heat, stirring every now and then.
• Lower heat, cover saucepan and simmer for 5 minutes.
• Remove from heat.
• Pack tomatoes into jars, leave half inch headspace.
• Remove trapped air bubbles.
• Wipe rim with a clean damp cloth then apply lid and ring. adjust to fingertip-tightness.
• Process jars for 20 minutes. (Adjust for altitude)
• Turn heat off, let jars sit for 5 minutes to settle.
• Remove jars and cool for 24 hours. Don't place jars on cold surface or where there's a cool draft as jars may crack.
• After 24 hours, test seal on lids by pressing down on the center, the lid shouldn't wiggle and must feel nice and solid.
• Any unsealed jars must be refrigerated and consumed first.