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...

http://www.bernardin.ca/filebin/pdf/Altitude.pdf