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Yield: 7 (8 oz) half- pint jars
Home-canned Tomato Bruschetta tastes great on a cold winter day to remind you of summer! It is a clean, elegant recipe combining your own ripe tomatoes mixed with garlic, oregano, basil and balsamic vinegar.
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars.
Be sure to let it go through the rinse cycle to get rid of any soap!
Lids: Put the very hot (but not quite boiling; around 180 F, steaming water is fine) water for at least several minutes.
Note: everything gets sanitized in the water bath (step 7) anyway, so this just helps to ensure there is no spoilage later!)
Fill the water canner to 2/3 full with water and getting heating on the stove.
It's fun to go pick your own and you can obviously get better quality tomatoes!
At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-your-own farm is the pace to go! At right are 4 common varieties that will work:
|Top left: Beefsteak||Top right: Lemon Boy, yellow|
|Bottom left: Roma, paste-type||Bottom right: Better Boy|
The picture at left shows the best variety of tomato to use: Roma; also called paste tomatoes. they have fewer sides, thicker, meatier walls, and less water.
Also, you don't want mushy, bruised or rotten tomatoes!
Put the garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar in a pot and
bring it to a full rolling boil over high heat, stirring occasionally.
Then reduce the heat, cover and simmer 5 minutes or until garlic is heated through.
And then remove from the heat.
Chop the tomatoes into 1/2 (1 cm) sized cubes. Best are Roma / Paste / Plum tomatoes but you can use Beefstake... I wouldn't recommend tiny cherry tomatoes, they are too watery. you will need about 9 cups of chopped cored tomatoes
Fill the jars with the cubes tomatoes leaving 1/2 inch headspace
Ladle the hot vinegar mixture over tomatoes, leaving a 1/2 inch headspace. Free any trapped air bubbles and wipe the jar's rim
Put the lid and ring on, seat the lid and hand-tighten the ring around them.
Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal!
Put them in the canner and keep them covered with at least 1 to 2 inches of water. Keep the water boiling.
Process the jars in a boiling-water bath for:
|Recommended process time for Tomato Bruschetta in a boiling-water canner.|
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
|Hot||Pints or 8 oz jars||20 min||25||30|
Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
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