Bruschetta in a Jar

Ingredients

• 1 cup (250 mL) dry white wine
• 1 cup (250 mL) white wine vinegar
• 1/2 cup (125 mL) water
• 2 tbsp (25 mL) balsamic vinegar
• 2 tbsp (25 mL) sugar
• 5 cloves garlic, chopped
• 2 tbsp (25 mL) basil, crumbled
• 2 tbsp (25 mL) oregano, crumbled
• 2 tsp (10 mL) pickling salt
• 9 cups (2.25 L) diced seeded Roma tomatoes

Directions

1. Combine all ingredients except tomatoes in a nonreactive Dutch oven and bring to a boil. Add tomatoes and return to a boil. Reduce heat and simmer 5 minutes. Using a slotted spoon, lightly pack tomatoes into hot sterilized jars, leaving 3/4 inch (2 cm) headspace. Pour hot liquid from Dutch oven over tomatoes, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife; add additional hot liquid from Dutch oven, if required, to maintain 1/2 inch (1.25 cm) headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath. Process 25 minutes at altitudes of 1001 - 3000 feet (305 - 914 m); process 30 minutes at altitudes of 3001 - 6000 feet (915 - 1829 m). Store in a cool dry place for up to 6 months. Drain bruschetta before serving.