Thursday, April 27, 2017

Canning Bruschetta

My name is Lisa . . . . and I'm addicted to canning!  I think in the last two weeks I have purchased almost forty pounds of Roma tomatoes.  Romas have more 'meat' and less juice so they are wonderful for canning.  We seem to have plenty of tomato sauce and diced tomatoes. I would like to make tomato paste but it is very time consuming to make. 

So I turned to Pinterest for recipe ideas and came up with a recipe for bruschetta.  Bruschetta is a delicious appetizer to any Italian meal that consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion or mozzarella. 

Bruschetta in a Jar
5 cloves garlic, finely chopped
1 cup white cooking wine
1 cup white vinegar
1/2 cup water
2 Tbsp. granulated sugar
2 Tbsp. dried basil
2 Tbsp. dried oregano
2 Tbsp. balsamic vinegar
9 cups diced tomatoes

Begin by coring and dicing your tomatoes then set them aside. 

In a large, deep stainless steel saucepan, combine garlic, cooking wine, vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring to full rolling boil over high heat, stirring occasionally. Reduce heat, cover and boil gently for 5 minutes, until garlic is heated through. Remove from heat.
Prepare half pint jars and lids, keeping them hot.

Cold pack tomatoes in hot jars to within a generous 1/2 inch headspace. Ladle hot vinegar mixture into jar to cover tomatoes, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if necessary by adding more liquid.

Wipe jar rims with white vinegar and tighten hot lids on to fingertip tightness.

Process in boiling water bath for 20 minutes.

To serve bruschetta, simply toast slices of a baguette brushed with olive oil for about 3 minutes on each side.  Your bread slices with be crunchy.  Next spoon the bruschetta onto your bread slices using a slotted spoon to drain off brine.  If you don't drain the juice, you will end up with a soggy slice of bread topped with pickled tomatoes!  Yuck!  I topped my bruschetta with sprinkles of mozzarella and returned it to the oven for a few minutes until the cheese melted.  Jon enjoys it with the tomato mixture heated and no cheese. Either way, delicious! 


She also gave the savory food and the bread, which she had made, to her son 

Genesis 27:17

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