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US Customary
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Bruschetta in a jar
6 - 7 x quarter-litre jars (½ pint)
Course
Condiments
Cuisine
Italian
Keyword
Tomatoes
Prep Time
30
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
50
minutes
minutes
Servings
6
quarter-litre jars (½ pint)
Calories
12
kcal
Ingredients
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)
Metric
-
US Customary
Instructions
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.
Nutrition
Serving:
2
g
|
Calories:
12
kcal
|
Carbohydrates:
1.8
g
|
Protein:
0.3
g
|
Fat:
0.1
g
|
Sodium:
2
mg
|
Fiber:
0.4
g
|
Sugar:
1.2
g