recipe-help Bruscetta recipe for canning needed

[POTAWIE]

Ok, I know fresh is the way to go but I've had some jarred bruscetta that was really good and I want to give it a go. The only problem is that I don't want to use olive oil until after the jar is opened since canning with oil is generally a no no, but then it may seem more like a salsa than a bruscetta or fettunta.
I've read several recipes online and in books but was hoping someone has a tested recipe/technique that works good and is safe for water canning.

 

[Stormin]

I would be interested in that myself.

But they do can peppers in oil. My mother does it every year.
Google canning hot peppers in oil and they will show you how to do it safely.


Never tried it but here is an oilless bruscetta recipe off of the net.

http://foodiemama.com/Canning-and-P...an-Homestyle-Italian-Bruschetta-in-a-Jar.html

 

[POTAWIE]

Personally I'd advise against using oil for water canning peppers unless you're using dried or pickled peppers. I think its old school thinking, try googling botulism from peppers in oil.

 

[Stormin]

You may be right, but I've eaten them for most of my life and have not gotten ill. Maybe my luck is running out.