Wednesday, July 14, 2010

Bruschetta topping....going to love this this winter!!

Canned Tomato Bruschetta Topping

  • 8-9 cups chopped, cored, and peeled plum/paste tomatoes 
  • 5 cloves garlic, minced
  • 1 c. dry white wine
  • 1 c. cider vinegar or white wine vinegar
  • 1/2 c. water
  • 2 T. sugar
  • 2 T. balsamic vinegar
  • 1-2 T. dried basil
  • 1-2 T. dried oregano
  1. Prepare tomatoes.
  2. Prepare canner, lids, and jars.
  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-in 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 after 24 hours, then store on a cool, dark shelf.
Makes 9 1/2-pint jars
Note: beings I am at attitude's of 4000 ft I increase my processing time ten minutes more...

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