Bruschetta is a food whose origin dates to at least the 15th century from central Italy. It consists of grilled bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, and/or cheese; the most popular American recipe involves basil, fresh mozzarella, and tomato. Bruschetta is usually served as a snack or appetizer. In Italy, Bruschetta is often prepared using a brustolina grill. In Tuscany, bruschetta is called fettunta, meaning “oiled slice”. This recipe shares how to make a basic jar version to set aside for winter, when the price of fresh tomatoes and the savor of summer harvest combine to make a wonderful treat.
Basic Bruschetta for Preserving
Does anyone need help with a picture of how to prepare the breads? I have worked with Itailian food for decades and from time to time forget what other people do, or do not know. I would love to hear your feedback about how you differ the recipe.
- 6 cloves garlic, minced
- 1 cup dry white wine
- 1 cup red wine vinegar
- 2 Tbsp water (I use bottled water here)
- 2 Tbsp white sugar (optional – I don’t put any in!)
- 2 Tbsp fresh basil
- 2 Tbsp fresh oregano
- 2 Tbsp balsamic vinegar (a dark rich flavor)
- 9 cups chopped, cored, peeled, plum tomatoes (about 4 pounds or about 12 medium romas)
- 7 (8 oz) half pint glass canning jars with lids & bands
- Get your boiling water canner ready. Heat jars and lids in simmering water until ready for use. Do not boil. I recommend washing in the dishwasher, and leaving them till needed.
- Combine garlic, wine, wine vinegar, water, sugar and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, add tomatoes, basil and oregano, cover and simmer 5 minutes or until heated through. Remove from heat.
- Ladle your hot bruschetta into hot jars leaving ½ inch headspace. Remove air bubbles. Clean jar rims to make sure you get a clean seal. Apply hot lid on jar. Screw down band and adjust until fit is fingertip tight.
- Process filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal later that day, or the next morning.
Makes about 7 half pints.
These should last a year, if stored well in a cool, dark place. If you haven’t given them all away as gifts. I love making this as a double batch and using the cute jelly jars for it.
Canning and Preserving Food is my passion. I love the back to nature, self-sufficient appeal to it. If I could be more Off-the-Grid I would. I grow and garden a lot of our food, and of course cook from scratch and preserve it. I love teaching local folks about how to use this age old skills, that our grandmothers had, but are starting to be lost.
Photo by Structures:NYC on Flickr’s Creative Commons