Home Canned Tomato Bruschetta with Fresh Herbs
Preserve fresh tomatoes with garlic, basil, oregano, and rosemary in a vinegar brine using water bath canning. This recipe yields nine to ten half-pint jars of tangy, herbaceous bruschetta topping ready for year-round use on toasted bread or crackers.
Ingredients
- 6 cup fresh tomatoes, seeded, cored, large dice
- 3 Tbl garlic powder, divided
- 2 Tbl fresh oregano, whole
- 2 ½ Tbl fresh sweet basil
- 1 Tbl fresh rosemary, whole
- 1 Tbl canning saltkosher salt1 Tblsalt
may vary density
- 2 ½ cup white vinegar, 5% acidity
- ¼ cup granulated white sugar
- 1 Tbl ground black pepper
Instructions
- 1
Sanitize canning jars and prepare lids and rings according to manufacturer instructions.
- 2
Fill boiling water canner halfway and bring to a boil.
- 3
Prepare tomatoes by coring, seeding, and cutting into large dice, leaving skins intact. Place in glass or plastic bowl.
- 4
Rinse herbs, pat dry, remove damaged leaves, and chop roughly.
- 5
Combine tomatoes in bowl with 2 tablespoons garlic powder, sweet basil, oregano, rosemary, and canning salt.
- 6
In a stockpot, combine vinegar, sugar, reserved 1 tablespoon garlic powder, and black pepper. Bring to a boil and boil for fifteen minutes.
- 7
Cold pack tomato mixture into nine to ten half-pint jars, leaving half-inch headspace.
- 8
Start simmering canning lids.
- 9
After canning liquid boils for fifteen minutes, use ladle and canning funnel to cover bruschetta in jars almost to top. Release air bubbles with air bubble tool.
- 10
Wipe jar rims clean with cloth and place lids on jars, hand-tightening rings.
- 11
Using jar lifter, gently place jars into boiling water canner, ensuring water covers jars by at least one inch.
- 12
Return water to a boil and process for thirty minutes.
- 13
Transfer jars to wooden cutting board covered with towels. Listen for lids to ping as they cool.
- 14
After jars settle for 24 hours, label with canning date. Store and consume within one year.
- 15
Refrigerate any jars that do not seal within a few hours for immediate use.
Tips
Use a glass or plastic bowl when preparing tomatoes; avoid metal as tomato acids react with it.
Cold packing (unheated jars) is the method used here; ensure consistent half-inch headspace in all jars.
Water level must cover jars by at least one inch during processing to ensure safe canning.
Jars that fail to seal within a few hours should be refrigerated and consumed promptly rather than stored at room temperature.
Good to Know
Store sealed jars in a cool, dark place. Refrigerate unsealed jars and consume within days. All opened jars must be refrigerated.
Prepare and process jars up to one year in advance. Label jars with canning date immediately after sealing.
Spoon onto toasted bread or crackers. Use as topping for appetizers, salads, or pasta dishes.
Common Mistakes
Do not use metal bowls when preparing tomatoes to avoid acid reactivity.
Do not skip the fifteen-minute boil of canning liquid to ensure safe acidity levels.
Do not process jars for less than thirty minutes as directed to prevent spoilage.
Do not use jars that fail to seal within a few hours for long-term storage; refrigerate instead.