More experienced canners will chime in but here's my 2 cents. Additional oil is considered unsafe for home canning. From what I've read it seems that oils and fats can coat food particles thereby potentially "protecting" certain nasty critters like botulinum, mold spores, etc. from the heat of processing. Soooo, most recipes don't include oil. If some do include oils/fats they are usually very small amounts in high acid recipes.

Again, I'm sure the more experienced canners will give you more info.

Cheers

Ellie Topp has a bruschetta recipe too, but it also avoids the oil.

Actually, it's easy to can the bruschetta and then stir in the olive oil (heavier version) or just brush the bread with it (lighter version) before topping. That way you don't take up valuable jar space.

Another alternative is to make bruschetta as you normally do and just freeze it, if you have the space.

Carol

Commerical canning us done totally differently from home canning. You simply cannot use oils in home canning recipes.

I made this from the Ball book last year and everyone loved it, they devoured it. This year I plan on making more, as I only made one batch. Doesn't need oil. Brush oil on bread before toasting.

Diane

If you don't mind, what is the recipe?
I could swear I bought a Ball canning book at one time, but among the 50+ cook books I own it must have gotten lost.
I'm going to have alot of extra tomato's this year and something good needs to be done with them
Thanks,
Jim

Here it is posted on one of last summer's threads.

Here is a link that might be useful: Ball Bruschetta Recipe

Hi Everyone,

Sorry I didn't post the recipe, thanks for posting readinglady!

I made the bruschetta from the Ball book on Thursday, the only changes I made was I used burgandy cooking wine rather than white wine and I added a small can of tomato paste. I am glad I made both changes, I suspected that the white wine and the white vinegar would make it too tart for my liking and with out oil I like it thicker so that is why I added the paste. I also cooked it down for about 30 minutes before ladling into jars. I just thought it was too much liquid and thin. I like my bruschetta to be almost spreadable. I reserved some out and added olive oil and parmesan cheese putting it on french bread that I made the same day in my bread machine, it was Awesome! Even hubby liked it, he doesn't typically like that type of food.

I canned it in 4 oz and 8 oz jelly jars so that I can give it for Christmas gifts. I make a lot of food gift baskets with canned stuff and baked stuff that I make. This will be a great gift with the french bread.

Thanks for the tips,
Susan

That sounds wonderful. If you thumb out the "goo" and just cook the tomato pulp, it should be thicker quicker.

Burgundy sounds very good. Or chianti, petit syrah, cabernet, anything similar. Cooking wine? Do you mean a fortified wine with salt added or do you just mean cooking quality as opposed to drinking quality?

Carol

I bought cooking wine in the salad dressing aisle. I didnt know they had salt? I'll have to read the label.

It is a good idea to check the label. Usually the wines sold in the salad dressing section do have salt added and the quality of the wine base isn't that great either. You may want to cut back on salt in the recipe or do a taste-test before adding any.

In future you might just consider buying a decent-quality (doesn't have to be expensive) wine in the regular section of the store. It's actually more versatile.

Carol

oooh, I made this last year and we just finished off the last 2 jars this weekend. Everyone ws raving about it. I stirred the oli in before serving. I used a receipe out of the Small Batch Book called salsa style bruschetta. YumYum. It is on my list of things to make again this year!

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