Canned Tomato Bruschetta Topping

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