Homemade Bruschetta for Canning

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Want to make a delicious appetizer to add to your pantry? Here’s a homemade bruschetta recipe for canning!

Want to make a delicious appetizer to add to your pantry? Here's a homemade bruschetta recipe for canning!

Homemade Bruschetta for Canning

Bruschetta is a delicious and versatile dish that can be enjoyed as a snack, appetizer, or light meal. Perfectly crisp and toasted bread or crackers topped with the taste of ripe tomatoes, basil, olive oil, and garlic – what could possibly be better than that?

Of course, I have to make a canned version to enjoy this dish all year round. In this post, I’ll show you how simple it is to make this delicious Italian treat with just a handful of ingredients and how to can it for later!

Tip: Are you new to canning? Learn what to can and not to can here.

Washing Tomatoes

Ingredients in Homemade Bruschetta

  • Tomatoes. Ideally, these would be plum tomatoes or cherry tomatoes…anything small and easy to dice with not quite as much liquid as a big tomato. However, you can use big tomatoes too. This recipe does not require peeling. If you use regular tomatoes, make sure they are drained.
  • Garlic. This can be fresh or jarred but should be washed, peeled, and minced.
  • White Wine or White Grape Juice. Both will work interchangeably in this recipe so use what you have on hand.
  • White Wine Vinegar. It’s important that any vinegar that you use in canning has at least 5% acidity and no less.
  • Water.
  • Sugar. Since we are adding vinegar, sugar will help cut the acid when it comes to taste.
  • Basil. The recipe here calls for dried basil. I’ve not made it with fresh basil.
  • Oregano. This should also be dried which makes it easy to grab out of your pantry!
  • Balsamic Vinegar. This just helps give it a little bit of flavor. I buy mine in bulk.

Ingredients for homemade bruschetta in a stockpot.

Instructions for Making Canned Tomato Bruschetta

Wash tomatoes, chop them into pieces, and set aside. Any fresh and ripe tomato you have on hand will do, but I personally like grape tomatoes. Combine the rest of the ingredients, from the garlic to the balsamic vinegar, in a large pot. Set aside. Bring the pot mixture to a boil, then lower it to a simmer. Cover it and gently simmer for 5 minutes to heat the garlic thoroughly.

Got some leftover tomatoes? Try this canned tomato soup recipe!

Jar of canned bruschetta on a wooden table with a white background.

Time to can your homemade bruschetta!

Pack tomato into the heated jars you are using, leaving 2 cm (½ inch) headspace. Ladle the simmered mixture into hot jars, leaving 2 cm (½ inch) headspace. Remove air bubbles and adjust headspace. Wipe rims of jars with a clean, damp towel or cloth.

Put the lids on (do not overtighten the lids!). Process the jars in a water bath. Bring to a full rolling boil on a high heat. Process jars for 20 minutes in a hot water bath; increase the time as needed for your altitude.

Bruschetta in a jar close up.

Water Bath Instructions
Source SDSU.

Once the time is up, turn off the heat, remove the lid, and let the canner sit for 5 minutes. Remove the jars after this time and place them on a flat, dry surface to seal. (I like using a large cutting board with a flour sack towel on it.)

Bruschetta in a jar with crackers in the forground.

Store the canned bruschetta in your pantry until you are ready to enjoy it.

Serve the bruschetta on a slice of baguette, Italian bread slices, toast, or even just crackers. Refrigerate any unused bruschetta after opening.

Recipe Binder Post Promo

Home Canned Bruschetta

Course Appetizer
Cuisine American
Keyword Home Canned Bruschetta
Prep Time 15 minutes
Cook Time 20 minutes
Servings 6 jelly jars
Calories 121 kcal
Creator Merissa


  • 3 lbs tomatoes
  • 5 cloves garlic washed, peeled, and minced
  • 1 cup white wine or white grape juice
  • 1 cup white wine vinegar
  • 1/2 cup water
  • 2 tablespoons sugar
  • 2 tablespoons basil dried
  • 2 tablespoons oregano dried
  • 2 tablespoons balsamic vinegar


  1. Wash tomatoes.
  2. Chop into pieces and set aside.
  3. Combine everything - from the garlic to the balsamic vinegar - in a large pot. Set aside.
  4. Bring the pot mixture to a boil, then lower it to a simmer.
  5. Cover and gently simmer for 5 minutes to heat the garlic thoroughly.
  6. To can your homemade bruschetta, follow these instructions:
  7. Pack tomato into the heated jars you are using, leaving 2 cm (½ inch) headspace.
  8. Ladle the simmered sauce into heated jars, leaving 2 cm (½ inch) headspace.
  9. Debubble and adjust headspace.
  10. Wipe jar rims.
  11. Put lids on.
  12. Process jars for 20 minutes in a hot water bath; increase the time as needed for your altitude.

Nutrition Facts
Home Canned Bruschetta
Amount Per Serving
Calories 121 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Cholesterol 0.4mg0%
Sodium 66mg3%
Potassium 634mg18%
Carbohydrates 22g7%
Fiber 4g17%
Sugar 17g19%
Protein 3g6%
Vitamin A 2022IU40%
Vitamin C 32mg39%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Bruschetta on a cracker with fingers lifting it up towards the camera away from the jar.

How to Use Canned Bruschetta

The versatility of canned bruschetta knows no bounds! Here are a few of my favorite ways to use homemade canned bruschetta.

  • Spread it on toasted bread as a snack or appetizer. If you’re in need of good homemade bread for your bruschetta, try these.
  • Add it to a salad or pasta dish.
  • Use it as a pizza topping.
  • Mix it with grilled chicken or fish.
  • Serve it as a dip with vegetables or crackers.

But, really, you can use canned bruschetta however you want – it’s a refreshing way to add flavor and texture to any dish or meal.

Bruschetta on top of thin wheat crackers.

How long is canned bruschetta good for?

If stored and canned properly, canned bruschetta is good for about 18 months to 2 years, unopened and 7-1o days after opening.

What type of tomatoes is most commonly used for bruschetta?

Any fresh, ripe tomatoes you have in your pantry can be used for bruschetta. I love Roma tomatoes, but you can use any tomato you like.

Can you freeze homemade bruschetta?

Yes, you can freeze homemade bruschetta. However, the texture may not be as good after freezing and thawing. To freeze bruschetta, spread it on a baking sheet and freeze it for about an hour or until firm. Then, transfer the bruschetta topping to a freezer-safe bag or container. When you’re ready to eat it, thaw the bruschetta overnight in the refrigerator and then toast the bread before serving. Your homemade bruschetta topping can be kept frozen for up to 3 months.

Here are some tips for freezing bruschetta:

  • Use good quality bread that will hold up well.
  • Don’t overfill the baking sheet when freezing the bruschetta topping.
  • Label the bag or container with the date so you know when it was frozen.
  • Use the frozen bruschetta within 2-3 months for best quality.

This homemade bruschetta recipe is ideal for summer get-togethers, picnics, or if you’re craving a quick and light meal that packs a punch.

Canning Applesauce

More Canning Recipes

While you’re at it, here are more canning recipes for you!

Found this blog post helpful? Be sure and share it with friends on Facebook, Twitter, Instagram, Pinterest, and through Email using the sharing buttons below!

I recommend a Presto Pressure Canner and the book Putting Food By for all your canning projects!

Homestead Management

Have you ever tried canning bruschetta? Let me know your favorite way to use homemade bruschetta in the comment section.

Me and Kady

Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.


This recipe for Homemade Bruschetta for Canning was originally posted on Little House Living in August 2023.

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