Bruschetta in a Jar (Ball® Canning Recipe)
A bright, garden-fresh way to preserve summer tomatoes for easy appetizers, pasta, and weeknight meals all year long.
- Prep Time: 25 MINS
- Canning Time (Water Bath): 15 MINUTES
- Cook Time: 15 MINUTES
- Total Time: 55 minutes
- Yield: 6 HALF PINT JARS 1x
- Category: FOOD PRESERVING
- Method: WATER BATH CANNING
- Cuisine: ITALIAN INSPIRED
Ingredients
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6 cups chopped tomatoes (Roma or paste tomatoes work best)
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1 cup finely chopped onion
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1 cup finely chopped bell pepper
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1 cup chopped fresh basil
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4 cloves garlic, minced
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½ cup bottled lemon juice
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¼ cup olive oil
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1 tablespoon granulated sugar
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1 tablespoon salt
Important: Always use bottled lemon juice for safe canning acidity.
Instructions
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Prepare a water bath canner and heat jars in hot (not boiling) water.
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In a large non-reactive pot, combine tomatoes, onion, bell pepper, basil, garlic, lemon juice, olive oil, sugar, and salt.
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Bring the mixture to a gentle boil over medium heat, stirring often.
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Reduce heat and simmer for 10 minutes.
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Ladle hot bruschetta into prepared jars, leaving ½ inch headspace.
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Remove air bubbles, wipe rims clean, and apply lids and rings fingertip-tight.
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Process jars in a boiling water bath for 15 minutes (adjust for altitude if needed).
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Remove jars and allow to cool undisturbed for 12–24 hours.
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Check seals, label, and store in a cool, dark place.
Notes
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Roma or paste tomatoes provide the best texture.
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Do not reduce the amount of lemon juice.
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This recipe is adapted from a Ball® tested canning method.
Find it online: https://www.firsthomelovelife.com/ball-bruschetta-in-a-jar/