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.
Notes
This recipe can be found in the Ball Complete Book of Home Preserving called "Bruschetta in a Jar" on page 223.This recipe is also found on Ball's website also titled Bruschetta in a Jar but just a word of caution the online recipe appears to be missing an ingredient in the list that I included above.