Bruschetta in a jar questions!

9 years ago

5 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil
2 Tbsp dried oregano
2 Tbsp balsamic vinegar
9 cups chopped cored plum tomatoes (about 4 lb or 12 medium)
7 (8 oz) half pint glass preserving jars with lids and bands

Half Recipe:

3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup white wine vinegar
1/4 cup water
1 Tbsp sugar
1 Tbsp dried basil
1 Tbsp dried oregano
1 Tbsp balsamic vinegar
4-1/2 cups chopped cored plum tomatoes (about 2 lb or 6 medium)
3 (8 oz) half pint glass preserving jars with lids and bands

Directions:

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
PACK tomatoes into hot jars leaving 1/2 inch headspace. Ladle hot vinegar mixture over tomatoes leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

This is the recipe I used, it didn't say to add the tomatoes to the brine, so I didn't. I used regular tomatoes but let them drain as it said to in the book. When packing I filled the jars to 1/2 in. and did not pack them down. I topped the jars with the brine,but it just laid on top, and then the jars were too full, so I did take a little of the tomatoes out. What are your thoughts on this recipe, and how the brine should fill the jar! So confused,and I had a lot of tomatoes left over! LOL! I just used the rest of the tomatoes and brine to make a pizza sauce to eat fresh! It was yummy!

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Comments (8)

digdirt2
9 years ago
What is the source of the recipe? It is the Ball Complete Book recipe basically but has been altered too.

The original instructions say to pack the tomatoes leaving a "generous" 1/2 inch headspace (a loose pack). Then after adding brine you remove all the air from the jars and that will increase the headspace as you stir the contents (unless you have over-packed the jars) and then you add more brine.

Since you didn't use the plum tomatoes you will have left over liquid no matter how long you let them drain - that is just their nature - so you can expand the recipe into an extra jar.

As to the recipe itself, previous discussions here about it were mainly negative as to flavor and texture.

Dave
ahbee01
Original Author
9 years ago
I got it right out of ball book the big one. It tastes great, I made it on pizza, I will try again if I have enough tomatoes, but after thinking about it some more maybe my tomatoes were too ripe! Thanks, I liked it, but I haven't use it for what it intended for.
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Hi Everyone, Sorry I didn't post the recipe, thanks for posting readinglady! I made the bruschetta from the Ball book on Thursday, the only changes I made was I used burgandy cooking wine rather than white wine and I added a small can of tomato paste. I am glad I made both changes, I suspected that the white wine and the white vinegar would make it too tart for my liking and with out oil I like it thicker so that is why I added the paste. I also cooked it down for about 30 minutes before ladling into jars. I just thought it was too much liquid and thin. I like my bruschetta to be almost spreadable. I reserved some out and added olive oil and parmesan cheese putting it on french bread that I made the same day in my bread machine, it was Awesome! Even hubby liked it, he doesn't typically like that type of food. I canned it in 4 oz and 8 oz jelly jars so that I can give it for Christmas gifts. I make a lot of food gift baskets with canned stuff and baked stuff that I make. This will be a great gift with the french bread. Thanks for the tips, Susan
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I can't be sure, but I would guess it's a combination of the tomato paste (highly acid), the vinegar and lemon juice. In this case I operate largely on trust since Ellie Topp has her P.H.Ec. in Home Economics; her area of specialization and subject of graduate research was experimental foods. She has developed recipes for Bernardin, has served as their consultant and is one of Canada's foremost canning experts. In looking at Topp's recipes I get the sense that she has the skill to maintain food safety in her recipes in more subtle ways, resulting in more imaginative formulas than the Ball Blue Book, for instance. Speaking of Ellie Topp, here's a document by her which addresses the issue of making infused oils. It includes two delicious recipes for a Basil Oil with Lemon and an Oil de Provence, though the article is worth reading just for its information on safe preparation and storage. Carol Here is a link that might be useful: Flavoured Oils
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ahbee01
Original Author
9 years ago
I got it right out of ball book the big one. It tastes great, I made it on pizza, I will try again if I have enough tomatoes, but after thinking about it some more maybe my tomatoes were too ripe! Thanks, I liked it, but I haven't use it for what it intended for.
ahbee01
Original Author
9 years ago
I got it right out of ball book the big one. It tastes great, I made it on pizza, I will try again if I have enough tomatoes, but after thinking about it some more maybe my tomatoes were too ripe! Thanks, I liked it, but I haven't use it for what it intended for.
ahbee01
Original Author
9 years ago
Sorry don't know why in the heck that posted so many times!
digdirt2
9 years ago
I got it right out of ball book the big one.

OK, I just noticed the wording is not the same as in the Ball Complete Book so assumed you got it somewhere else. Plus there is no 1/2 recipe instructions in the book and that 1/2 recipe needs some additional modifications.

Dave
ahbee01
Original Author
9 years ago
I did copy it off the ball web site, that is where the 1/2 recipe is posted!! I didn't realize it wasn't the same as the book,I do have the book.
digdirt2
9 years ago
No problem. :) But yeah they often make changes in the recipes between the website and the book. The book often provides extra info they don't include on the website.

Dave

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