Canning Bruschetta


For my weekly canning post I’m changing it up a bit this week.Bruschetta in a Jar

Up until now, I have mainly done jams and jellies with a couple pickles throw in (and don’t you worry, more of them to come as my pickling cukes are growing fast!)

With some many people’s tomatoes starting to come in, I wanted to share a different way to preserve them besides sauce and regular canned tomatoes.

I made this at the very end of tomato season last year and boy did I wish I had made it earlier. Both my husband and I absolutely LOVE it and we are currently hanging on to the last jar of it for dear life until our current tomatoes are a little closer to being ripe.

We have also served this at every holiday and party since last summer.  Talk about summer in a jar!

With out further ado…. enjoy!


Bruschetta in a Jar
Yields 6
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  1. 4 garlic cloves, minced
  2. 1/2 cup dry white wine
  3. 1/2 cup white wine vinegar
  4. 1/4 cup balsamic vinegar
  5. 1 1/4 cup water
  6. 2 tablespoons sugar
  7. 2 tablespoons dried oregano
  8. 2 tablespoons dried parsley
  9. 2 tablespoons dried basil
  10. 1 tablespoon dried rosemary
  11. 1 tablespoon salt
  12. 8 cups diced tomatoes
  1. Prepare canner, jars and lids.
  2. In large sauce pan, combine vinegars, garlic, wine, water, seasonings and salt. Bring to a boil.
  3. Reduce heat and let simmer for 5 minutes.
  4. Remove jars from canner and fill with tomatoes, leaving about 1/2 inch headspace.
  5. Fill jars with vinegar mixture, leaving 1/2 headspace.
  6. Remove any air bubbles, wipe rims and affix lids.
  7. Process in a boiling water bath for 20 minutes.
  8. Remove from canner and let cool.
  1. Yields: 6 half pints
Adapted from The Ball Complete Book of Home Preserving
Adapted from The Ball Complete Book of Home Preserving
From the Garden Table

27 Responses

  1. My family loves bruschetta, so I may gave to try this. I am a novice canner, so hopefully all will go well. New follower here. Pinning & checking out your B&B pickles. They remind me of the ones my mom used to make.

    • Hi Scarlett, Thanks for stopping by! With canning, the more you do the more comfortable you get with it. I’m sure you’ll do fine with this recipe and it will be well worth it! :)

  2. My herb garden is overflowing with oregano, basil, parley and rosemary. Can fresh herbs be substituted for the dried herbs in this recipe?

  3. Pingback: Canning Round-Up « Eliot's Eats

  4. I’m confused…how does 8 cups of diced tomatoes fit into 6 half-pints which hold 1 cup each? Once I packed the tomatoes in (about 8 jars), it only allowed about 1/4 cup of liquid to be added…is that enough for safety?
    thanks for helping this beginner!

    • Hi Linda, When I put the tomatoes into the jars I pack them down a bit and they all fit. Once I add the liquid and remove the air bubbles the liquid seeps down and I have room for a little more to top it off. We’ve never had a problem with the safety of these. Hope that helps!

      • I just made some bruschetta own recipe for the first time..i just followed instructions i found on google and it said to marinate in the fridge for about an hour which was took the place of cooking if you wanted to enjoy it right was proud of i want to finish picking all the tomatoes, bell peppers, halopenias, garlic and onion out of my garden and make a huge batch to husband thought it was amazing..i put all kinds of seasonings, red wine vinegar, olive oil, and celery also in it..only used italian seasoning, basil, and parsley..omg it was amazing..i just hope i dont change the flavor by cooking it..

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