BRUSCHETTA IN A JAR

Bruschetta in a jar

6 - 7 x  (½ pint)

Ingredients

 3 lbs tomato (washed, cored, chopped. 9 cups /Measured after prep)

5 cloves garlic (washed, peeled and minced)

1 cup / 8 oz white wine 

1 cup white wine vinegar 

½ cup water  

2 tablespoons sugar  

2 tablespoons basil (dried)

2 tablespoons oregano (dried)

2 tablespoons balsamic vinegar

Pickle Crisp (optional)

Instructions

Wash tomatoes. Core but leave unpeeled. Chop into 3 cm (1 inch) pieces. Set aside.

Combine everything from the garlic down to and including the balsamic vinegar in a large pot. Set aside.

Bring the pot mixture to a boil, then lower to a simmer, cover, and gently simmer for 5 minutes to heat garlic thoroughly.

Meanwhile, pack tomato into the heated jars you are using, leaving 2 cm (½ inch) headspace.

Now ladle the simmered sauce into heated jars, leaving 2 cm (½ inch) headspace.

[Optional] ¼ teaspoon pickle crisp per jar

Debubble, adjust headspace.

Wipe jar rims.

Put lids on.

Process in a water bath or steam canner.

Process jars for 20 minutes; increase time as needed for your altitude.

 From - https://www.healthycanning.com/bruschetta-in-a-jar#The_recipe