We have been
busy preserving summer. Tonight we took
on Bruschetta in a Jar. We can’t wait to dig into this come fall, come snow, come gray skies. Try it yourself. (And while peeling those tomatoes, tap your toes to Greg Brown's 'Canned Goods')
· 1 cup dry white wine
· 1 cup white wine vinegar
· ½ cup water
· 2 tbsp sugar
· 2 tbsp basil
· 2 tbsp oregano
· 2 tbsp balsamic vinegar
· 9 cups chopped cored plum tomatoes
1. Prepare canner, jars and lids. (Clean jars and closures, heat the jars, and
place the flat lids in small saucepan, covered with water, simmering over
medium heat)
2.
Combine
garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar
in large stainless steel saucepan . Bring to a rolling boil over high heat.
Reduce heat, cover and boil gently for 5 minutes – Remove from heat.
3.
Prep
tomatoes by cutting the stem, place in boiling water for 1 minute, then in cold
water. Skin will peel off. Once all peeled, chop tomatoes.
4.
Pack
tomatoes into hot jars with ½ inch of top of jar. Ladle hot vinegar mixture
into jar to cover tomatoes, leaving ½ inch headspace. Remove air bubbles and
adjust with small plastic spatula. Adjust headspace if necessary by adding hot
liquid so ½ inch headspace remains. Wipe rim. Center lid on jar. Screw band
down until resistance is met, then increase to fingertip-tight.
5.
Place
jars in canner, ensuring they are completely covered with water. Bring to a
boil and process for 20 minutes. Remove canner lid. Wait 5 minutes, then remove
jars, cool, label and store.
