"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Antipasto Recipe

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This recipe for Antipasto, by , is from Mange! Mange!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Josie Zuliani
Added: Tuesday, March 31, 2009


2 c. carrots, chopped
2 c. red pepper, chopped
2 c. green pepper, chopped
2 c. cauliflower, chopped
2 c. pickling onions, peeled
2 c. celery, chopped
2 c. green beans, cut
2 c. yellow beans, cut
2 c. green olives, sliced
2 c. black olives, sliced
2 c. mushrooms, sliced
2c. tuna
1 tin anchovies
4 tbsp pickling salt

2 1/2 c. cider vinegar
2 c. oil
6 oz. can tomato paste
2 tbsp pickling spices (in cheesecloth)
1 48 oz. can tomato juice

Cut all raw vegetables, rinse and drain, keeping carrots separate. Add pickling salt and slight bit of water (can use ice cubes) and let stand overnight.
Add all sauce ingredients to a large stock pot, bring to a boil, cooking for 20 minutes. Add carrots, cook 10 minutes, add rest of raw vegetables, cook for 10 minutes or until vegetables are starting to soften. Add tuna, green and black olives and mushrooms and cook until warmed through. Place anchovy in bottom of jar if desired, then place mixture in sterilized jars and seal.

Personal Notes:
Personal Notes:
1 batch of antipasto will fill 20 250 ml preserving jars.




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