recipes – West Coast Review

There is something about summer canning that makes me feel calm and makes everything feel right. It is simple, thoughtful and keeps summer alive all year long.

And it isn’t bad for the ego either because everyone loves the stuff I make. My rule is that if you bring back the jars I’ll give you a refill!

I can salsa every summer but this hear I canned a small batch (13 jars) of bruchetta topping.

10 cloves garlic, minced
1 cup dry white wine
1 cup white wine vinegar
1/2 cup water
2 Tbsp sugar
2 Tbsp dried basil

1 cup fresh chopped basil

two bunches green onions chopped

1 large shallot chopped fine
2 Tbsp dried oregano
3 Tbsp balsamic vinegar
8 pounds chopped cored plum tomatoes
lemon juice

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE garlic, wine, wine vinegar, water, sugar, basil, oregano and balsamic vinegar. Bring to a full rolling boil over high heat, stirring occasionally. Reduce heat, cover and simmer 5 minutes or until garlic is heated through. Remove from heat.
3.) Mix everything together and put in jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Suggestions:

Prepare tomatoes the night before. Put them in the fridge with a splash of lemon juice (about 1/4 cup, a dash of salt and a handful of basil, add in the onions too. Let them sit overnight to soak in the flavors.

Serving: Serve on nice toasted bread. Rub bread with garlic and brush with olive oil before serving.

Let this sit (like a nice wine) for 30 minutes to an hour and the flavor will mellow. You can also add olive oil to taste.