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Bruschetta in a Jar

September 19, 2011

We are so behind in posting what we’ve been canning…simpy because we’ve been so busy canning.  In the last week or so we’ve put up 405 lbs of Roma Tomatoes; making everything from our favorite tomato jam to salsa and sauce.  Over the course of the next few days we’ll be posting some of our favorite recipes for tomatoes.

A few years ago, a friend gave me The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.  And, well most of you who follow this blog know we like to preserve large quantities of most things, we find the recipes in this book absolutely amazing.  Besides, doing small batches allows you to try more recipes and thus may lead to a new favorite!

This year we’ve followed several of the salsa recipes from the Small-Batch Preserving book.  Last year we made tons of salsa (and thought we’d never run out) but after finding more than chips to use it with it quickly vanished from our over-stocked shelves. 

This bruschetta inspired salsa captures the fresh taste of basil, tomatoes, and garlic in a jar allowing you to pop the lid and spoon out it’s contents to make quick and easy appetizers.

RECIPE FOR BRUSCHETTA SALSA:

  • 3 cups Roma tomatoes; peeled and diced
  • 2 large cloves garlic; minced
  • 2 shallots; minced
  • 1 cup fresh basil; chopped
  • 1 tbsp red wine vinegar
  • 1 tsp lemon juice
  • 1/2 tsp pickling salt
  • 1/4 tsp coarsely ground black pepper
  • 2 green onions; minced
  • 3 tbsp tomato paste
  1. Prepare for water bath canning.
  2. Blanch tomatoes to remove skins.  Remove seeds and dice.  Note: this process is made much easier with an extra set of hands.
  3. In a large stainless steel saucepan combine tomatoes, garlic, shallots, basil, vinegar, lemon juice, salt, and pepper.  Bring to a boil over high heat, reduce heat and boil gently for 5 minutes, stirring frequently. 
  4. Add green onion and tomato paste stirring until ingredients are well combined.   Return to a boil.
  5. Remove from heat and ladle hot salsa into hot sterilized jars leaving a 1/2″ headspace.  Remove air bubbles, wipe rims, place lids and screw bands on adjusting so they are just  finger-tip tight.  Process in a hot water bath for 20 minutes.
  6. When the time is up turn off the heat and remove lid, wait 5 minutes before removing the jars.  Check seals, label, and store.

Put up Total (three batches):

  • 10 x 250mL regular mouth mason jars

We now preserve the majority of our salsa in 250mL jars.  It is the perfect amount to serve to guests and add to our favorite omelettes.  We think having bruschetta in a jar will be a tasty and convenient way to whip up some delicious treats for those drop in guests.  Give it a try to let us know if it becomes a new favorite in your house!

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4 Comments leave one →
  1. August 20, 2012 5:34 pm

    Is bruschetta essentially an italian version of salsa?

    • September 7, 2012 5:56 pm

      Thanks for your comment JC. I’m not really sure how the Italians would define thier bruschetta? Any Italian readers out there who care to respond?

  2. June 11, 2013 12:10 am

    Thanks for this recipe. The favors were awesome. I have a couple of questions since I’m relatively new to canning.

    1) My end result was pretty soupy. The favors were awesome but I was afraid to drain off any of the juices. I made a small batch…and…I’m planning on making more. Should have let tomatoes (I used Romas) drain or cooked off the batch to thicken it?

    2) I subbed lime juice since I was out of store bought Lemon. The real question here is whether I could sub balsamic for the red wine vinegar and lemon/lime juice? The stuff I have is 6% acidity.

    3) I ended up w 4 cups of tomatoes to I upped the vinegar and lime juice by 25%. Is that OK?

    Kathryn

    • July 6, 2013 5:28 pm

      Glad you are enjoying these recipes.
      1.) A longer cooking time will thicken the salsa.
      2.) As long as you do not change the acidity level too much you can make substitutes.
      3.) I am sure it is fine.

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