The Pioneer Woman Tasty Kitchen
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Canned Tomato Bruschetta Topping

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Level: Easy

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Description

A simple and tasty way to preserve plum tomatoes. You won’t believe how garden-fresh these taste in the winter! It really is like “summer in a jar.” Great for bread and salads.

Ingredients

  • 8 cups Chopped, Cored, And Peeled Plum/paste Tomatoes (I Always Do A Bit Extra To Make Sure I Have Enough)
  • 5 cloves Garlic, Minced
  • 1 cup Dry White Wine
  • 1 cup Cider Vinegar
  • ½ cups Water
  • 2 Tablespoons Sugar
  • 2 Tablespoons Balsamic Vinegar
  • 1 Tablespoon Dried Basil
  • 1 Tablespoon Dried Oregano
  • 10 whole Pint-sized Canning Jars, Lids And Rings

Preparation

1. Prepare tomatoes (peeled, cored and chopped).
2. Prepare canner, lids, and jars (see my Canning 101 post by clicking on the “Related Link” for more details).
3. In a large, deep, stainless pot, combine all the ingredients except the tomatoes. Bring to a full, rolling boil over high heat, stirring often.
4. Reduce heat, cover, and boil gently for 5 minutes. Keep warm on lowest heat while filling the jars.
5. Pack tomatoes into hot jars, leaving a 1/2-inch headspace. Ladle the hot vinegar mixture into jars, again with a 1/2-inch headspace. Remove any air bubbles with a spatula and add any needed liquid to retain the 1/2-inch headspace. Wipe rims, attach lids and place jars in canner.
6. Bring to a boil, then process for 20 minutes. Turn off heat, remove canner lid and wait 5 minutes before removing the jars to cool on a cloth-lined counter. Check seals before storing and refrigerate any that didn’t seal.

Makes 9 1/2-pint jars

One Comment

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Profile photo of J. Crane

J. Crane on 8.24.2011

Can I make this wonderful sounding recipe without the wine? We are teatotlers ;) I have not bought any alcohol product in 18 yrs. Thanks I just don’t want to risk making it without checking and make something unsafe.

Thanks for your help,
jcbean

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