Ingredients for Bruschetta Style Salsa For Canning
- Italian Plum Tomatoes
- Garlic Cloves
- 2 finely chopped shallots
- Fresh Basil
- Red Wine Vinegar
- 1/4 cup fresh lemon juice
- Pickling Salt
- Ground Black Pepper
- 1/2 cup chopped green onions
- 2 tablespoons tomato paste
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How to Make Bruschetta Style Salsa For Canning
- Drain 4 pounds of mixed tomatoes (half plum, half lemon boy recommended). Combine in a large saucepan with 4 cloves minced garlic, 2 finely chopped shallots, 2 cups packed fresh basil leaves, 1/2 cup white wine vinegar, 1/4 cup fresh lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper.
- Bring to a rolling boil over high heat. Reduce heat to low and simmer gently for 5 minutes, stirring occasionally.
- Check consistency. If desired thickness is not reached, continue to simmer, uncovered, until it reaches your desired consistency (this may take 15-20 minutes more). Stir occasionally to prevent sticking.
- Stir in 1/2 cup chopped green onions and 2 tablespoons tomato paste. Bring back to a boil and boil for 1 minute.
- Ladle the hot salsa into sterilized half-pint or pint jars, leaving 1/2 inch headspace at the top of each jar.
- Process in a boiling water bath: half-pint jars for 35 minutes, pint jars for 40 minutes. Ensure jars are fully submerged during processing.
- Remove jars and let cool completely. Listen for the satisfying "pop" of the seals. Store in a cool, dark place. To serve, spoon onto toasted bread slices, top with your favorite cheese (e.g., mozzarella, parmesan), and broil until the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
28g
Fat
0g
Carbs
4g
