How To Can Tomato Bruschetta
Well, the tomatoes are here and ripe. That means it is time to pull out every recipe in the book to use them.
Your recipe book has run our of tomato recipes?
You want to preserve this summer fresh yumminess that you just harvested.
You want a nice hostess gift and/or office git to take during the hollidays.
Whew!! Glad you found this post. We are going to make bruschetta topping and we are going to preserve the freshness through good old canning. So here we go.
Gather your ingredients:
8 cups tomatoes that have the skins removed, deseeded, and chopped
4 cloves garlic, minced or grated (more or less to your taste)
1 cup cider vinegar
1/2 cup water
2 tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon dried basil or 3 Tablespoons fresh basil
1 Tablespoon dried oregano or 3 Tablespoons fresh oregano
Once all of your tomatoes are prepared you are more than half way to the finish line. But be assured that all that prep work will be worth all your efforts. It is so nice not to be fish ing out tomato skins and seeds when you are biting down into a bruschetta topped crostini. You will thank you later.
Combine all the ingredients, with the exception of the tomatoes, in a pot and bring to a boil.
In your prepared hot jars fill them with your chopped tomatoes.
Leave about 1/2 inch of head space for the brining liquid (see the liquid you just boiled).
Fill the remaining space in your jars with the hot liquid.
Use a non reactive stick (bamboo, plastic or stainless steel) to remove any bubbles that may be trapped. Bubbles are not good eats when it comes to canning.
Put on a clean lid and ring and process for 10 minutes.
Let cool completely and you are ready to enjoy the fruits of your labor later in the year. Or right now. You know, what ever works for you.
Would you like a pretty fancy label for your jar?
Ok. Here is one that some one else made but I am sharing with you. LINK HERE. All credit goes to Cottage-Industrialist and none to me.
Want more canning recipes?