Antipasto

by Dorothy H.
(Lexington )

This antipasto recipe makes around 14 pints.

Ingredients:

1 large cauliflower
2 lbs. green peppers
2 lbs. red peppers
2 lbs. small cucumbers
2 lbs. silver skin onions (diced)
2 tins French cut green beans (drained)
3 cans sliced mushrooms (drained)
2 large tins white solid tuna (drained)
1 tin stuffed green olives (drained)
2 tins pitted black olives (drained)
2.25 litres of ketchup
1.5 cups Mazola oil
1.5 cups vinegar

Break the cauliflower into small pieces and simmer with onions for 10 minutes. In a large stock pot bring the vinegar, oil and ketchup to a boil. Add mushrooms, beans, and the rest of the vegetables. Simmer for 15 minutes.

Remove from heat and add the tuna. Mix well.

Place the mixture into your prepared jars ensuring you don't get any oil on the jar rims or the lids. Place the full jars in your canner and process for 15 minutes.

The antipasto can be eaten right away but tends to taste better after aging about 2 weeks.