This months challenge was an interesting one. Food preservation. The challenge was to make apple butter or “bruschetta in a jar” and successfully jar it to preserve in the cupboard. Basically how its done is you make your mixture (whatever that may be) and place it in sterilised jars. Heat the jars up to boil for about 20 minutes and the air gets pushed out until the lid pops – the popping sound is the lid sucking back in to let you know its ready – and there you have your jar ready to be stored away for a rainy day
1.6kg roma tomatoes, washed, seeded and chopped
5 garlic cloves
250ml dry white wine
250ml white wine vinegar
30ml balsamic vinegar
2tbs dried basil
2tbs dried oregano
Place 3 jars on a rack in a pot of boiling water; cover jars with water and heat to a simmer 82°. Heat lids in hot water, not boiling 82°. Keep jars and sealing discs hot until ready to use.
Wash, seed and chop tomatoes into 1cm pieces and set aside.
Combine garlic, white wine, wine vinegar, balsamic vinegar, water, sugar, basil and oregano in a deep stainless steel saucepan. Bring to a full boil; reduce heat. Stirring occasionally, boil gently, covered, 5 minutes. Remove from heat.
Pack tomatoes into a hot jar to within 2 cm of top rim. Add hot liquid to cover tomatoes to within 1 cm of top rim (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more tomatoes and hot liquid. Wipe jar rim removing any food residue. Screw lid down until resistance is met, then increase to fingertip tight. Return filled jar to rack in pot. Repeat for remaining tomatoes and hot liquid.
Being impatient, I couldn’t wait to test my new food so the next day we had bruschetta on grilled bread with olive oil and proschuitto. Was delish and so healthy!