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Bruschetta in a Jar

Yield: about 2 (8oz) Jars



  • 3 cloves garlic, minced
  • 1/4 cup dry white wine
  • 1/4 cup white wine vinegar
  • 1/8 cup water
  • 1 Tbsp sugar
  • 2 Tbsp basil
  • 2 Tbsp oregano
  • 1 Tbsp balsamic vinegar
  • 3-1/2 cups chopped cored plum tomatoes
  • 2 (8 oz) half pint glass preserving jars with lids and bands



  1. Set up boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2.  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 simmer about 5 min.
  3.  Pack tomatoes into hot jars leaving ½ inch headspace.
  4. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace.
  5. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
  6. Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude.
  7. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


Notes: This would be great right out of the jar, on toast and with a little bit of shaved cheese.

Critical control points in preparation: When ladling hot mixture into jars, be sure to get garlic and herbs in both containers. You might consider getting a small spoon to scoop the garlic and herbs into each jar first and then fill up the rest of the way with liquid.

Critical control point’s sanitation and safety: You must sanitize your jars first even if it is the first time using them.

Recommended shelf life: 3-6 months


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  1. Production Journal | Grant Klover's Portfolio - June 15, 2012

    […] Item(s) you prepared: Bruschetta in a Jar […]

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