- 9 cups (2.25 L) plum tomatoes, chopped (about 20 medium)
- 5 cloves garlic, minced
- 1 cup (250 mL) dry white wine
- 1 cup (250 mL) white wine vinegar
- 2 Tbsp (25 mL) balsamic vinegar
- ½ cup (125 mL) water
- 2 Tbsp (25 mL) granulated sugar
- 2 Tbsp (25 mL) dried basil
- 2 Tbsp (25 mL) dried oregano
Place seven clean 250 or 236 mL mason jars in a boiling water canner; fill with water, bring to a boil. Boil lids five minutes (no longer) to soften sealing compound. Keep jars and lids in hot water until ready to use.
Wash, seed and chop tomatoes into half inch (1.25 cm) pieces. Measure 9 cups (2.25 L); set aside. Combine garlic, white wine and 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 five minutes. Remove from heat. Lightly pack tomatoes into hot jar to three-quarters of an inch (1.8 cm) from top rim. Add hot liquid to cover tomatoes to half inch (1.25 cm) from top rim (head space). Using non-metallic utensil, remove air bubbles. Wipe jar, removing stickiness. Centre lid on jar, apply screw band securely until fingertip-tight. Do not over tighten. Place jar in canner. Repeat for remaining tomatoes and hot liquid.
Cover Canner, return water to a boil. At altitudes up to 305 metres (1,000 feet) process (boil filled jars) 20 minutes. Remove jars without tilting. Cool upright, undisturbed 24 hours, do not re-tighten screw bands. After cooling, check jar seals. Sealed lids curve downward. Remove screw bands, wipe and dry bands and jars. Store screw bands separately or replace loosely on jars. Label and store in a cool, dark place. Use within six months.
Note: When using a boiling-water canner at altitudes higher than 305 metres (1,000 feet), sterilization and processing times must be extended. For 916 to 1,830 metres (3,000 to 6,000 feet) increase time to 10 minutes; 1,831 to 2,40 metres (6,000 to 8,000 feet) 15 minutes; 2,441 to 3,050 m (8,000 to 10,000 feet), 20 minutes.
