Bruschetta in a jar: tomatoes in dry white wine with basil and oregano.
Open a jar, drain, and serve on toasted Italian bread with a good Italian cheese and a drizzle of fruity olive oil.
It’s best served, some feel, using day-old bread, with a young olive oil and a glass of relatively young wine. The old Italian proverb about serving bruschetta is “day-old bread, month-old oil, year-old wine.”
Some feel the name “bruschetta” comes from the Roman dialect word “bruscare”, to “roast over coals”, referring to toasting the bread.
Tuscan-style bruschetta is simple, with the bread simply brushed with olive oil and rubbed with a clove of garlic before toasting. Neapolitan-style adds the tomato.
This recipe is from the Ball / Bernardin Complete book. It is best made using plum / roma / paste-type tomatoes as they will hold their shape better. Using slicing tomatoes can produce a more watery result.
Jar size choices: Quarter-litre (½ US pint / 8 oz)
Processing method: Either water-bath or steam canning
Yield: About 6 to 7 quarter-litre (half-pint / 250 ml / 8 oz / 1 cup) jars
Headspace: 2 cm (½ inch)
Processing time: 20 minutes
Bruschetta in a jar
- 1.5 kg tomato (washed, cored, chopped. 9 cups / 3 lbs. Measured after prep)
- 5 cloves garlic (washed, peeled and minced)
- 250 ml white wine (dry. 1 cup / 8 oz)
- 250 ml white wine vinegar (5% or higher (1 cup / 8 oz. 5% or higher.)
- 125 ml water (½ cup / 4 oz)
- 2 tablespoons sugar (white OR few drops liquid stevia)
- 2 tablespoons basil (dried)
- 2 tablespoons oregano (dried)
- 2 tablespoons balsamic vinegar
- Pickle Crisp (optional)
- Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.
- Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.
- Bring the pot mixture to a boil, then lower to a simmer, cover, and gently simmer for 5 minutes to heat garlic thoroughly.
- Meanwhile, pack tomato into the heated jars you are using, leaving 2 cm (½ inch) headspace.
- Now ladle the simmered sauce into heated jars, leaving 2 cm (½ inch) headspace.
- [Optional] ¼ teaspoon pickle crisp per jar
- Debubble, adjust headspace.
- Wipe jar rims.
- Put lids on.
- Process in a water bath or steam canner.
- Process jars for 20 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For stevia, Better Stevia liquid stevia was the stevia used.
Australia and New Zealand vinegar strength special notes.
- You need about 2 kg (5 lbs.) of tomatoes (if plum type) before prep.
- To confirm, you don’t peel the tomato, and you don’t need to seed it, though you may seed it if you wish. Don’t peel it, though, or they will fall apart in the jar.
- The book notes, “Plum tomatoes work better than globe (aka slicing) tomatoes in this recipe, as their flesh is firmer and holds its shape during processing which is preferable….” They note that if you have to use regular slicing tomatoes, after chopping them let them drain in a colander for about half an hour to get some liquid off.
- While it’s true that often tomatoes for canning need to be peeled for safety because the recipe writers only tested for tomatoes with the peel off (most of the bacteria is in the peel), here the recipe writers have tested for the peel being on, so it’s safe (note as well the high acidity level.)
- To be clear, this recipe does not call for salt. If you wished to add salt to taste, that would be safe to do. Or, you could always at time of use on slices of bread garnish with a nice crunchy sea salt that would add both taste and texture.
- We had white balsamic vinegar to hand, so we used to that for a clearer look. The recipe writers probably would have used regular dark balsamic vinegar.
- For those wanting to avoid alcohol, you could try de-alcoholized white wine, or ask Ball or Bernardin for additional suggestions.
- There are some reports from people that adding Pickle Crisp (aka calcium chloride) to chopped tomato products helps the tomato pieces stay a bit firmer and retain their shape better. Commercial canners of diced tomato products, certainly do. We’d added it as optional here in case you want to try it and see if you think it is worthwhile.
- The yield on this recipe is controversial: some people say they are getting up to 9 jars. It may be dependent on the type of tomato used.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 223.
- Sugar-free alternative choice;
- Optional Pickle Crisp suggestion.
Mix entire jar with a few cups of cooked pasta for a quick tomato pasta salad. The liquid in the jar becomes the dressing. You could also mix with a drained jar of your home-canned chick peas or black beans for a quick bean salad.
Per two tablespoons:
- 12 calories, 2 mg sodium
Per two tablespoons:
- 11 calories, 2 mg sodium
* Nutrition info provided by https://caloriecount.about.com