Bruschetta in a Jar — Bernardin
Meat/Poultry/Seafood canning recipe published by Bernardin (Canada) (Canada).
Ingredients
Ingredients
- 9 cups (2250 ml) chopped plum tomatoes, about 3 1/2 lb (1.6 kg), 20 medium
- 5 cloves garlic, minced
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) white wine vinegar
- 2 tbsp (30 ml) balsamic vinegar
- 1/2 cup (125 ml) water
- 2 tbsp (30 ml) granulated sugar
- 2 tbsp (30 ml) dried basil
- 2 tbsp (30 ml) dried oregano
Equipment
- 1 Pressure canner with gauge
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
Directions
Canning method
- Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use. Preheating Bernardin® lids is not advised.
- The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed.
- Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning. Wash, seed and chop tomatoes into 1/2 inch (1cm) pieces; measure 9 cups (2250 ml), set aside.
- Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently, covered, 5 minutes. Remove from heat.
- Pack tomatoes into a hot jar to within 3/4 inch (2 cm) of top rim. Add hot liquid to cover tomatoes to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid.
- Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining tomatoes and hot liquid.
- When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time.
- At altitudes up to 1000 ft (305 m), process -boil filled jars - 20 minutes.* When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
- After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
- For best quality, use home canned foods within one year.
- Processing: At altitudes up to 1000 ft (305 m), process -boil filled jars - 20 minutes - 20 minutes.
- Altitude-adjusted processing table: At altitudes up to 1000 ft (305 m), process -boil filled jars - 20 minutes
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Recipe Notes
Source: Bernardin (Canada)
Safety: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude.
Source: Bernardin (Canada). Bernardin category: Meat, Fish, Soup, Stews, and Savory Sauces; recipe page https://www.bernardin.ca/recipes/en/bruschetta-in-a-jar.htm; process method inferred from category (not stated on index). SAFETY: Tested recipe from a USDA-aligned source, processed by pressure canner. Follow the source method, times and headspace exactly, and adjust for your altitude. Full method and quantities at the source: https://www.bernardin.ca/recipes/category/Meat-Fish-Soup-Stews-and-Savory-Sauces/default.htm?paging=0&Lang=EN-US Yield as published: Makes about 7 x 250 ml jars.