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.
What is the shelf life of home canned goods?
- 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
Absolutely delicious. I used fresh basil and parsley and processed for 45 mins on the stove top, after it came to the boil..
How long do they stay preserved if unopened after canny?
How does 9 cups of chopped tomatoes create a yield of only 6 half pint jars? I decided to go for it. I had tomatoes and liquid left over after filling 8 half pint jars as I expected.
(a) the recipe assumes that paste-type tomatoes have been used as indicated and (b) there is a heating and simmering step to drive off further liquid.
Honestly.this was pretty awful. Would not recommend
I have made this for the past few years, initially to use as bruschetta but discovered that it works great
( Undrained) mixed in with pasta and stir fried veggies. I use the small jars for this and don’t change anything in the recipe.
How come there aren’t any recipes out there for Bruschetta sauce that are for 1 Pint jars?
Why are they all half pint?
Is this for a specific reason that will compromise the recipe?
They just tested for 1/2 pint sizes. We don’t know why. You would need to contact them directly to ask, and let them know you’d be interesting in them developing a processing time for the larger size.
It must likely was not tested using pint jars. So safe processing times have not been determined.
Not as good as expected. Disappointed, actually. Basil is overpowering. Needs salt…. or something, and maybe some parsley?!?! Pieces should be cut smaller too. I’m on verge of throwing batch out but will wait to see if more time waiting results in better taste.
Everyone’s taste preference is different. It’s impossible to please everyone, so it’s not worth trying. Feel free to adjust seasoning to your taste. It’s safe to adjust seasoning in recipes. Something blander such as parsley would be a safe swap. Salting it would be a safe option if you wished.
Love this recipe- whole family has enjoyed it, especially my college kids. Used 4oz jars for second batch, perfect for 2 people. Preparing a third batch tomorrow!
Could you use cherry tomatoes for this?
Hello, I was wondering if you have found any great ways to serve this. I love it straight out of the jar, but want to do more. I was thinking of putting on salmon filets and baking.
Okay…. I got 7 half pint jars…
I have 4 cups of tomatoes left and no juice left. Hmmm …..
It’s always phase of the moon with yields in home canning. You can make up more brine.
Hi, How long will this last in the jar?
Can you use regular vinegar in place of the wine vinegar? Thank you.
Yes you can, just be sure the acidity is 5% or higher.
This recipe calls for 8oz jars but I have pints. Can I use the pints if I process for 40 minutes? It seems like this is essentially tomatoes with dried herbs in vinegar water, so I would think the standard 40 minute guideline from NCHFP for tomatoes packed in water should apply. The vinegar looks to be double the amount required to acidify tomatoes. The dry wine is also acidic.
This also made me wonder: Is it safe to can tomatoes in wine as a substitute for water in the link below? I know people say that juice can be used in place of water in recipes, but I wasn’t sure about wine.
Never use jar sizes larger than the ones that have been tested for a recipe. See jar sizes: https://www.healthycanning.com/jar-sizes/
I’ve always read not to water process garlic due to botulism? Trying to learn .., when is it ok and when is it not? I’m guessing it’s the vinegar (vs a spaghetti sauce for example?)
This recipe would ensure that the garlic was properly acidified enough to make it safe for home canning.
Excited that I found your recipe on Pinterest. How long do these last once canned?
Shelf life: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods
You say to seal in either a water bath or a pressure canner but don’t give detailed directions for pressure canning. 20 minutes at what pressure? Or less time at what pressure?
For canning, you need to follow the processing directions exactly as given.
Can anyone explain to me the reasoning behind only using 8 oz jars? I unfortunately used pint jars and find myself having to discard them (and feeling fortunate not to have poisoned anyone) I am always so careful, but for whatever reason, after all of these years, am still finding out canning principles that I wasn’t aware of! My understanding is that pints have not been tested for safety, but I am trying to understand why…
See here for jar sizes in home canning: https://www.healthycanning.com/jar-sizes/
No salt in this recipe?
No, you can salt with some nice flaky sea salt upon using. Or if you wish to season with salt while you are canning, you may.
A keeper of a recipe!!! Just canned this up, and I need to make like 5 more batches I love it so much!!! Do you think they could be canned in 1/2 quart jars instead of pints? We have a big family.. If so would it be processed the same amount of time?
Sadly, no. See jar sizes: https://www.healthycanning.com/jar-sizes/
This sounds amazing! What do you suggest for a white wine substitute, to keep the acid ratio correct? I usually use vegetable broth as a substitute in recipes but it doesn’t seem like that would keep the acidity correct.
You would need to check with Ball and Bernardin on that.
Is it unsafe to use fresh basil leaves versus dried?
The recipe is published with dried herbs. Check with Ball or Bernardin to see what they say about fresh.
Any problem using fresh basil? I figure i’d Just have to use more.
See safe tweaking: https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/
Thanks for the recipe. Best tasting tomatoes I have every had. However, I would like to have a little more Balsamic Vinegar taste on the next batch. Thinking about cutting down on some of the White Wine Vinegar and making up for it with the Balsamic Vinegar. I need to get a PH tester first though. Has anyone tried that?
If you wanted to try decreasing the white wine vinegar, and increasing some of the balsamic to compensate, be sure that the balsamic has an acidity of 4.5 or higher.
making this today! how long can it be stored?
See Shelf life: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/
How do we store the bruschetta. Refrigerate or on shelf and how long can we keep before use.
See shelf life: https://www.healthycanning.com/the-shelf-life-of-home-canned-goods/
“Bruschetta” means “toasted bread.” You cannot, by definition, put bruschetta in a can. You can put bruschetta topping in a can, which you have done beautifully here.
Here’s the contact page for the recipe writers, so you can tell them directly: https://www.bernardin.ca/en/contact-us.htm
Hi, is the oregano fresh or dried? Thanks.
Dried, sorry. Thanks for pointing that out.
Would it be safe to use fresh herbs? I have a lot of basil and oregano growing.
The recipe is published with dried herbs. Check with Ball or Bernardin to see what they say about fresh.
Can the tomatoes have been previously frozen?
They would be just way too soft texture wise; it would be a poor quality product. Use them for tomato sauce or juice instead.
How much pickle crisp if used?
Step # 6 in the directions: [Optional] 1/4 teaspoon pickle crisp per jar
How about cherry tomatoes? We are swimming in them 🙂
That would be fine.
Thank you for the recipe! They are delicious! If I want to make them sugar free do I just leave out the sugar and will they last as long? My sister’s family is sugar free and this would be a good recipe for them! Thanks 😊
The sugar is just there as a seasoning. You could leave it out, or use a few drops of liquid stevia or a few tbsp of Splenda instead. The absence of 2 tbsp of sugar won’t affect the storage life.
Can yellow tomatoes be used?
Hi there I would love to make this recipe but just need clarification – do you pack heated jars with the chopped tomatoes first and then pour the mixture over them? Or do you add the chopped tomatoes to the mixture before packing into jars?
Hi Catherine, we’ve clarified the directions, hope that helps (yes, tomatoes into jars first, then mixture over them in the jars.)
Hi , can I use any variety of tomato ? I have been gifted 750grams of cherry tomatoes? I want to mix with other kinds so I suppose this is 2 questions.
1 . Can I use cherry tomatoes
2. Can I mix variety’s
I had the same problem, made it last night and I had only 1 kg of tomatoes but the liquor was enough only for 5 jars… so will now for the next time, cant wait to try it… Thank you for the recipe
Thanks for sharing! I love how simple the recipe is. Question: Should there be a lot of liquor compared to tomatoes? I really didn’t have much at all. I stuff the jars (per the recipe) and it really seems like there isn’t enough liquid. I ended up getting another jar sterilized and pulling a bit of tomatoes from each to add a little more liquid. Thoughts?
Just made this how long before you can open and enjoy?