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Bruschetta Canning Recipe
Bruschetta canning recipes preserve the vibrant flavors of ripe plum tomatoes, garlic, herbs, and vinegar in shelf-stable jars. This Italian-inspired antipasto can be served on toasted baguette slices, paired with cheese, or used as a topping for meats and pasta. Home canning bruschetta provides year-round convenience while capturing seasonal freshness.
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By Diane Devereaux | The Canning Diva®
Last updated: September 5, 2025
Key Takeaways
- Classic Italian bruschetta preserved in shelf-stable jars
- Made with plum tomatoes, garlic, herbs, and vinegar for flavor and safety
- Quick hot-pack, water bath canning recipe ready in 35 minutes
- Versatile topping for bread, pasta, meats, and antipasto boards
The History of Bruschetta
Bruschetta (pronounced broo-SKEH-tah) originated in central Italy, dating back to at least the 15th century. The name comes from the Italian word bruscare, meaning “to roast over coals.” Traditionally, slices of bread were toasted, rubbed with garlic, and drizzled with olive oil before they were then topped with fresh tomatoes and herbs. As the dish spread throughout the world, regional variations developed across Italy, with some versions featuring mushrooms, beans, or cured meats instead of tomatoes. As Italian immigrants brought their traditions abroad, bruschetta gained global popularity and evolved into countless modern interpretations. Today, it is enjoyed worldwide as a simple yet elegant appetizer, often paired with wine and cheese.
| Feature | Traditional Italian Bruschetta | Modern Canned Bruschetta Topping |
|---|---|---|
| Preparation Method | Fresh bread toasted over coals, rubbed with garlic, drizzled with olive oil | Fresh tomatoes, garlic, herbs, and vinegars cooked, jarred, and preserved |
| Primary Ingredients | Bread, olive oil, garlic, seasonal toppings like tomatoes or beans | Tomatoes, garlic, basil, oregano, vinegars, and sugar |
| Serving Style | Made fresh and served immediately on toasted bread | Shelf-stable, ready to spoon over bread, pasta, or proteins |
| Flavor Experience | Rustic, smoky, and fresh with olive oil richness | Tangy, herby, and convenient with a bright tomato base |
| Cultural Role | A peasant food turned Italian culinary staple | A modern pantry staple inspired by Italian tradition |
Health and Nutrition Benefits
This bruschetta canning recipe is built on plum tomatoes, which are rich in lycopene, vitamin C, and antioxidants that support heart health. Garlic provides allicin, known for its immune-boosting and anti-inflammatory properties.
Using vinegar in the recipe not only ensures acidity, it also supports digestive health. With minimal added sugar, this preserve offers a lighter alternative to many condiments.
Creative Ways to Use Canned Bruschetta
- Spoon over toasted baguette slices with shaved Parmesan for a classic appetizer
- Mix into pasta or grain bowls for a quick burst of flavor
- Use as a topping for grilled chicken, fish, or steak
- Layer into omelets or frittatas for an Italian twist
- Add to charcuterie boards alongside cured meats and cheeses
Bruschetta Canning Recipe
Savor the flavor of fresh, in-season tomatoes with this age-old, Italian-bred antipasto your guests will love. Serve atop warm, toasted baguette slices, sprinkled with shaved Parmesan and drizzled with extra-virgin olive oil. For more delicious recipes like this one, be sure to pick up a copy of my cookbook, Beginner’s Guide to Canning.
Yield: 5 pints
Prep Time: 15 minutes
Cook Time: 5 minutes
Processing Time: 15 minutes
Total Time: 35 minutes
Ingredients
- 4 pounds plum tomatoes (30 medium), cored and cut into 1-inch pieces (10 cups)
- 1 cup dry white wine
- 1 cup white wine vinegar
- ¼ cup balsamic vinegar
- 3 tablespoons sugar
- 10 garlic cloves, minced
- 3/4 cup fresh basil, finely chopped
- 1/2 cup fresh oregano leaves
Instructions
- In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Next, boil for 5 minutes, then remove from heat and set aside.
- In a large stockpot, combine the tomatoes, wine, both vinegars, sugar, garlic, basil, and oregano. Bring to a boil over medium-high heat, stirring often to avoid scorching. Reduce heat to low and simmer for 5 minutes.
- Using a funnel, ladle the hot mixture into the jars, leaving a ½-inch headspace. Remove any air bubbles and add additional mixture if needed to maintain headspace.
- Wipe rims of jars with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.
- Bring to a boil and process pints for 15 minutes. Do not start timing until the water is at a full rolling boil. After processing, wait 5 minutes before removing jars from the canner.
Bruschetta Canning Recipe
Servings
5 pints
servingsPrep time
15
minutesSavor the flavor of fresh, in-season tomatoes with this age-old, Italian-bred antipasto your guests will love. Serve atop warm, toasted baguette slices, sprinkled with shaved Parmesan and drizzled with extra-virgin olive oil.
Ingredients
4 pounds 4 plum tomatoes (30 medium), cored and cut into 1-inch pieces (10 cups)
1 cup 1 dry white wine
1 cup 1 white wine vinegar
¼ cup balsamic vinegar
3 tablespoons 3 sugar
10 10 garlic cloves, minced
3/4 cup 3/4 fresh basil leaves, finely chopped
1/2 cup 1/2 fresh oregano leaves
Instructions
- In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.
- In a large stockpot, combine the tomatoes, wine, both vinegars, sugar, garlic, basil, and oregano. Bring to a boil over medium-high heat, stirring often to avoid scorching. Reduce heat to low and simmer for 5 minutes.
- Using a funnel, ladle the hot mixture into the jars, leaving a ½-inch headspace. Remove any air bubbles and add additional mixture if needed to maintain headspace.
- Wipe rims of jars with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.
- Bring to a boil and process pints for 15 minutes. Do not start timing until the water is at a full rolling boil. After processing, wait 5 minutes before removing jars from the canner.
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People Often Ask
Q: How should I serve home-canned bruschetta?
A: You can serve bruschetta in many creative ways. For a classic appetizer, spoon it over toasted baguette slices and top with Parmesan and a drizzle of olive oil. In addition, you can mix it into pasta or grain bowls, spread it on grilled chicken, or use it as a vibrant topping for charcuterie boards. These serving ideas make it a versatile pantry staple.
Q: Can I double this recipe for a larger batch?
A: Yes, you may safely double the recipe as long as you maintain the correct vinegar-to-tomato ratio and follow the same processing times.
Q: What type of tomatoes work best for this recipe?
A: Plum tomatoes such as Roma work best because they contain firmer flesh and less water. As a result, they hold their texture during canning and create a thicker, more flavorful preserve. However, if you only have slicing tomatoes, you can use them with the understanding that the final product may be slightly thinner.
Q: Can I substitute dried herbs for fresh herbs in this recipe?
A: Yes, you can. While this recipe is written using fresh basil and oregano for maximum flavor, you may substitute dried herbs if fresh isn’t available. Specifically, use 3 tablespoons dried basil in place of ¾ cup fresh, and 2 tablespoons dried oregano in place of ½ cup fresh.
About the Author:
Diane Devereaux, The Canning Diva®, is an internationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.
