Recipe(tried): Brushchetta in a Jar (canning recipe)

I found this recipe - I am going to try it myself:

BRUSCHETTA IN A JAR
Source: ATCO Blue Flame Kitchen
Adapted from: Tomatoes Canning & Specialty Recipes by Bernardin Ltd.
Makes 8 half-pint (250 mL) jars

1 cup (250 mL) dry white wine
1 cup (250 mL) white wine vinegar
1/2 cup (125 mL) water
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) sugar
5 cloves garlic, chopped
2 tbsp (25 mL) basil, crumbled
2 tbsp (25 mL) oregano, crumbled
2 tsp (10 mL) pickling salt
9 cups (2.25 L) diced seeded Roma tomatoes

Combine all ingredients except tomatoes in a nonreactive Dutch oven and bring to a boil.

Add tomatoes and return to a boil. Reduce heat and simmer 5 minutes.

Using a slotted spoon, lightly pack tomatoes into hot sterilized jars, leaving 3/4 inch (2 cm) headspace.

Pour hot liquid from Dutch oven over tomatoes, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife; add additional liquid, if required. Wipe jar rims thoroughly with a clean damp cloth.

Seal and process in a boiling water bath.

Process 25 minutes at altitudes of 1001 - 3000 feet (305 - 914 m); process 30 minutes at altitudes of 3001 - 6000 feet (915 - 1829 m).

Store in a cool dry place for up to 6 months.

Drain bruschetta before serving.

Cook's Note:
Use as an appetizer by topping a toasted baguette with cheese and drained bruschetta. For a quick dinner, combine a jar of bruschetta with cooked pasta; add olive oil, sliced olives, grated Parmesan cheese and freshly ground pepper.