One of my favorite ways to use tomatoes from the garden or the local orchard is when I make them into bruschetta. Toast up a baguette, warm up the bruschetta, and add some grated cheese and you have an easy appetizer that everyone will love.
Having canned bruschetta in the house any time of year for whenever I have a craving for it is wonderful.
Ball's Recipe for Canning Bruschetta
The recipe I am using for water bath canning Bruschetta comes from the Ball Complete Book of Home Preserving called Bruschetta in a Jar (page 223).
Ball also shares this recipe on their website also titled Bruschetta in a Jar.
My Equipment for Canning Homemade Bruschetta
While this recipe can be canned via Water Bath or Steam canning, I followed the Water Bath Canning method for this batch.
The best part about this recipe is that it doesn’t require much else in the way of the usual Water Bath Canning supplies. There is one addition to my canning arsenal that has really helped save some time when filling the jars:
- Supa Ant Canning Ladle – A 1/2 pint ladle! This has quickly become one of my favorite canning tools
You can find the whole list (and links) of tools I used when canning this recipe in the Recipe Card Below.
Water Bath Canning Made Easy
Preserve the flavors of your favorite fruits and vegetables with my FREE comprehensive and beginner-friendly Water Bath canning eBook.
Canning Homemade Bruschetta: Step-by-Step Guide
For this batch, I’m going to be using the Water Bath Canning method, following the ingredients and instructions outlined in Ball’s “Complete Book of Home Preserving” recipe “Bruschetta in a Jar” (pg 223).
1. Ingredients
Be sure to use the exact measurements as the recipe has been proven to be Safe and Tested by Ball.
- 9 cups Chopped, Cored, Plum Tomatoes Chopped, cored (1-inch pieces)
- 5 cloves Garlic Finely Chopped
- 1 cup Dry White Wine This is the ingredient missing from Ball’s website but is included in their book
- 1 cup White Wine Vinegar
- 1/2 cup Water
- 2 tbsp Sugar
- 2 tbsp Dried Basil
- 2 tbsp Dried Oregano
- 2 tbsp Balsamic Vinegar
2. Prep the Jars, Lids, and Water Bath Canner (or pot)
Start out by prepping the jars and lids by simply washing them with warm soapy water. Look over the jars to make sure there are no chips or bubbles in the glass. You don’t want to be using any jars with imperfections.
Put your water bath canner (or large pot) on your stove. Go ahead and add the canning rack to the water bath canner.
Add your clean pint jars to the water bath canner and add enough water to cover jars with at least 2-3 inches of water.
Bring the water to a boil and allow the jars to boil for 10 minutes. While you’re waiting for the boiling process, move on to prepping the peppers.
3. Prep the Garlic and Tomatoes
Prepping the ingredients for this recipe is a lot easier than others.
Peel garlic and remove the end of the garlic that was connected to the bulb. Finely chop your garlic and place it in a bowl.
For the tomatoes, you do not need to peel your tomatoes. Core and chop your plum tomatoes into 1-inch pieces and place in a bowl.
What kind of tomatoes should I use?
I used Ball’s suggestion of using Plum tomatoes. Plum tomatoes contain less liquid than Globe tomatoes.
But don’t worry. If you only have Globe tomatoes, you can certainly use them. All you have to do is place them in a colander after chopping and let them sit for 30 minutes. This will allow the excess liquid to drain.
4. Prep the Vinegar Mixture
In a large pot combine the garlic, wine, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar.
Bring the vinegar mixture to a full rolling boil over high heat, stirring occasionally. Reduce the heat and cover with a lid. Boil vinegar mixture for 5 minutes, until garlic is heated through. Remove from heat.
5. Fill the Jars
Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner.
This is where my new Favorite Ladle comes into play! Start by packing the tomatoes into the hot jar, using the headspace measurer to leave a generous 1/2-inch of headspace.
Now ladle the hot vinegar mixture over the tomatoes. Still leaving 1/2-inch of headspace.
Using your de-bubbler, make sure to remove all air bubbles. If your level in the jar goes below the 1/2-inch line, just add some more vinegar mixture and fill up to the 1/2-inch headspace.
Wipe the rim of the jar to make a good seal with the lid. Center the lid on the jar, add the band, and tighten just to a fingertip tightness. Don’t over-tighten.
Put the jar back into the water bath canner using your jar lifter, and repeat this step for your remaining jars and tomatoes.
6. Process the Bruschetta Jars in the Water Bath
Lower the canning rack into the boiling water. Make sure the jars are covered by at least 2 inches of water. If your water is not boiling, don’t start your processing timer until the water reaches a rolling boil.
Set a timer and have the jars process in the boiling water for 20 minutes. If you live at a higher altitude, be sure to adjust your time for altitude.
When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
7. Remove and Cool
Lift your canning rack out of the water. Using your jar lifer, carefully move your jars onto a wire cooling rack, or kitchen towel on a trivet, and allow them to cool completely.
Take care when moving your jars. Try not to tilt them to the side as this could affect the seal of your jars.
Allow your jars to cool for 12-24 hours before handling.
8. Wash, Label, and Enjoy!
Once cool, remove the canning rings from the jars. Wash your jars off to ensure there is no brine residue on the outside of the jar from processing.
Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.
Join My Preserving Guide Facebook Group
Expert tips, tested recipes, and vibrant discussions on canning, dehydrating, freezing, and all things food preservation!
Delicious Bruschetta
Having 7 half-pint jars of delicious bruschetta at the end of a canning session makes this recipe worth it. Make sure to have plenty of French Bread or crostini at home to enjoy this delicious treat. This recipe will be a staple in our house for sure. Let me know in the comments if you have tried this recipe and how much you enjoyed it.
Interested in growing your ingredients for this recipe?
Interested in other great tomato canning recipes?
Recipe Card
Water Bath Canning Bruschetta Recipe
Equipment
Ingredients
- 9 cups Chopped, Cored, Plum Tomatoes Chopped, cored (1 inch pieces)
- 5 cloves Garlic Finely Chopped
- 1 cup Dry White Wine This is the ingredient missing from Ball's website but is included in their book
- 1 cup White Wine Vinegar
- 1/2 cup Water
- 2 tbsp Sugar
- 2 tbsp Dried Basil
- 2 tbsp Dried Oregano
- 2 tbsp Balsamic Vinegar
Instructions
- Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
- Prepare Water Bath CannerPut your water bath canner on your stove. Add your canning rack to your water bath canner. Add your half-pint jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
- Prepare GarlicPeel garlic and remove the end that was connected to the bulb. Finely chop your garlic and place it in a bowl.
- Prepare TomatoesIn this recipe, you do NOT need to peel your tomatoes. Core and chop your plum tomatoes into 1-inch pieces and place in a bowl. Plum tomatoes contain less liquid than globe tomatoes. If you only have globe tomatoes those can be used as well but you should place them in a colander for 30 minutes to allow the excess liquid to drain.
- Prepare Bruschetta Vinegar MixtureIn a large pot combine garlic, wine, wine vinegar, water, sugar, basil, oregano, and balsamic vinegar. Bring the vinegar mixture to a full rolling boil over high heat, stirring occasionally. Reduce the heat and cover with a lid. Boil vinegar mixture for 5 minutes, until garlic is heated through. Remove from heat.
- Packing Tomatoes in JarsRemove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner. Pack tomatoes into the hot jar, leaving a generous 1/2 inch headspace. Ladle the hot vinegar mixture over the tomatoes, leaving 1/2 inch headspace.
- De-bubbling Your BruschettaUsing your de-bubbler make sure to remove all air bubbles. Add some more vinegar mixture if the level goes down below 1/2 inch headspace.
- Sealing JarWipe the rim of the jar to ensure a good seal is made with the lid. Center the lid on the jar and add the band to fingertip tight. Put the jar back into the water bath canner.
- Repeat Steps for Remaining JarsRepeat steps 6-8 for the remaining tomatoes, until the jars are filled.
- Process Jars in Water Bath CannerLower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water. If your water is not boiling start your processing time when the water is boiling. Process the jars for 20 minutes. Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid. Leave the jars in the water for 5 minutes.
- Remove Jars and CoolLift your canning rack out of the water. Using your jar lifer carefully move your jars onto a wire rack or kitchen towel to allow them to cool. When moving your jars try not to tilt them to the side as this could affect the seal of your jars. Allow your jars to cool for 12-24 hours before handling.
- StorageOnce cool, remove the canning rings from the jars. Wash your jars off to ensure there is no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and the date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.