Bruschetta in a Jar – Canned

6/24/2021 – Below was adapted from Ball Canning’s recipe here. Made 7 half-pint jars and a one-pint jar. They did not turn out such that we liked them. Will not make it like this if we ever try it again.


  • 9 cups chopped cored tomatoes from our garden (¾-1″ inch pieces)
  • 5 cloves garlic, finely chopped
  • 1 cup semi-dry Chardonnay wine
  • 1 cup white wine vinegar
  • ½ cup water
  • 2 Tbsp sugar
  • 2 Tbsp dried basil
  • 2 Tbsp dried oregano
  • 2 Tbsp balsamic vinegar


  1. In our large Calphlon SS pot, 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 for 5 minutes. Remove from heat.
  2. Prepare boiling water canner. Heat jars in simmering water until ready for use. Dipped lids in hot water to sanitize.
  3. Pack tomatoes into hot jars leaving a ½-¾ inch headspace with a few air pockets. Ladle hot vinegar mixture over tomatoes, leaving a ½ inch headspace. Remove air bubbles with a table knife. Place lid and rim. Place jars in boiling water canner, making sure water covers jars by at least 1 inch.
  4. Bring canner to a gentle boil and process jars 20 minutes. Turn off heat, remove the canner’s lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal.


  • We had a lot more tomatoes and brine than needed for seven ½-pints.
  • Ball’s directions said to pack the tomatoes to within 1/2″ and then add the seasoning brine to within 1/2″. That would be impossible so we left a few air pockets in the packed tomatoes by not packing them down completely.
  • We ladled the brine into the ½-pints so they did not get much of the solids parts of the seasoning. In the pint, made last, we left the tomatoes down about ¾-inch and then spooned the brine with a lot of garlic and the other solids on top along with the seasoned liquid.
  • Be sure to note when trying this the difference, if any, in the level of seasoning in the ½-pints vs. the pint.
  • A good approach could be putting about ¼-inch of seasoned brine and solids in the bottom of the jars, then the tomatoes, and topping it with ¼-inch of seasoning brine so there is ½-inch of headspace.

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