I recently became addicted to canning after a generous friend keeps bringing me more produce than we can eat! It started with making jam; now I keep searching for other things to preserve.
Then I realized I needed something interesting to do with all the tomatoes that keep showing up and I came across this recipe from my Outpost Co-op magazine.
I look forward to getting into this bruschetta when summer is long gone! It will be great on pizza, in pasta or as the name says to make brushetta!
1 cup Dry White Wine
1 cup White Wine Vinegar
1/2 cup Water
2 tbsp Sugar
1/4 cup Fresh Basil, chopped
1/4 cup Fresh Oregano, chopped
2 tbsp Balsamic Vinegar
9 cups chopped, cored Plum Tomatoes (see note below)
Prepare canner, jars and lids.
In a large, deep stainless steel saucepan combine garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occassionally. Reduce heat, cover and bil gently for 5 minutes, until garlic is heated through. Remove from heat.
Pack tomatoes into hot jars to within a generous 1/2" headspace. Remove air bubbles and adjust heaspace, if necessary, by adding hot liquid. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 25 minutes. REmove jars, let them cool at room emperature. Check the seals, label and store.
NOTE: Plum tomatoes work best because they are firmer and hold their shape in processing. It's not necessary to seed or drain them. If using globe tomatoes, chop and drin in a colander over a bowl for 30 minutes. Use the liquid for juices, cocktails, soups or home made dressings.
Makes about 7 8 ounce jars.