6/24/2021 – Below was adapted from Ball Canning’s recipe here. Made 7 half-pint jars and one pint jar.
- 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
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Dipped lids in hot water to sanitize.
- 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.
- 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.