Fresh & Canned Bruschetta Recipe

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*DISCLAIMER* I have tested this recipe and found that it falls well within safe pH levels. However, since pH levels vary, the USDA recommends using 2 tablespoons of vinegar per quart of tomatoes. I recommend testing the PH of your sauce to make sure it is at 4.5 or below. Use other precautions, such as washing your tomatoes in a vinegar-water solution, using only blemish-free tomatoes and processing for the recommended amount of time.


  • 20 cups tomatoes, chopped and drained
  • 20 garlic cloves, minced
  • 1 cup fresh basil leaves, chopped
  • 4 teaspoons sea salt
  • 4 teaspoons freshly cracked black pepper
  • 1/4 cup white balsamic vinegar
  • 2 cups tomato paste


  1. Wash tomatoes thoroughly in a solution of 10 parts water, 1 part vinegar. Only use blemish-free produce in canning.
  2. Chop tomatoes and basil, mince garlic. If desired, drain tomatoes. Combine tomato and basil with all other ingredients. If serving fresh, serve at this stage. If canning, proceed to next step.
  3. Bring mixture to a boil, simmer 5 minutes. Follow water bath canning instructions. Makes 5 quarts/10 pints.

    Water Bath Canning Instructions

  4. Sterilize jars by washing them in the dishwasher just prior to canning.
  5. Fill canner with water (approximately half full) and allow water to heat to boiling.
  6. Place jars at the top of canner (not submerged) to allow steam to warm them. This will prevent jars from breaking when filled with hot liquid.
  7. Place lids and caps into a separate pan of hot (not quite boiling) water. Keep hot until ready to use.
  8. Pack hot bruschetta into jars allowing half-inch head space at the top of the jar.
  9. Wipe tops & threads of jar. Place caps on the jars, screw the jars closed tightly.
  10. Place jars into canner. Water should be two inches above jars.
  11. Bring water to a boil. Reduce heat, holding water at a gentle boil. Start timing process after water has reached a boil. *The USDA recommends processing quarts of tomato sauce for 35 minutes.
  12. Remove jars from canner. Set jars upright and allow to cool (24 hours).
  13. Test to be sure each jar is properly sealed. If lid center is down and will not move, jar is sealed.