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Day 29: Bruschetta Salsa

Processing: Hot Water Bath Canner 20mins
Yield: 3 x half-pints (3 cups)
    
More than half of today was spent doing housework while my MIL babysat for me (thanks Sue!) as I was so busy working over the past weekend. . There's nothing I like better than eating out and enjoying a nice slice of bruschetta, complete with a drizzle of barbeque sauce of course! I used 8 small-ish tomatoes, and it made 3 jars - enough for a lazy weekend lunch for myself and DH. :(^_^):
 

preparing the garlic/
vinegar/wine mixture
slice tomatoes then de-seed
Begin by heating jars and seals while preparing the ingredients: heat jars by placing into a pot, covering with water and bringing to a boil. Boil for 10 minutes. Heat the rings/seals in a medium saucepan of water over medium heat, simmering for 10 minutes. While they are heating, combine the garlic, white wine (I used sauvignon blanc), white vinegar, water, sugar, basil, oregano and balsamic vinegar. Stir together and bring to a boil then cover and simmer for 5 minutes or until the garlic is softened. While they're simmering you can prepare the tomatoes: wash, slice, de-seed (reserving seeds/juice in a small bowl) and dice. You could peel the tomatoes but I like the skin on mine. Then squeeze the juice and flesh through a sieve, no seeds in this recipe!

dice tomatoes


garlic/vinegar/wine mixture ready
to ladle over raw-packed tomatoes
Spoon the diced tomatoes into the jars to 1/2 inch (1cm) headspace. Ladle garlic mixture on top, to 1/2 inch (1cm) headspace. Remove bubbles, check headspace is correct (if low add extra liquid) then wipe rims, apply seals and twist bands on to fingertip-tight. Process in hot water bath canner for 20 minutes. Turn off the heat and remove jars after 5 more minutes to a teatowel-covered bench to rest overnight. The next day remove bands, label and store in a cool, dry, dark place for up to 12 months. I made 3 x half-pints using this recipe, but you could easily double, triple or quadruple this recipe - just remember to keep the ingredient proportions the same :)  
 
Ingredients:
3 cloves fresh garlic, minced
1/2 cup white wine (I used sauvignon blanc)
1/2 cup white vinegar
1/4 cup water
1 tablespoon white sugar
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon balsamic vinegar
fresh tomatoes (2 pounds will make approximately 3-4 half-pints)
     
Acknowledgement 
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
 
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