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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Antipasto Recipe

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This recipe for Antipasto is from The Grahn Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. olive oil
1 large cauliflower
2 tins ripe olives
16 oz. broken green olives
2-12 oz. jars pickled onions

2-10oz. tins mushroom pieces
2- large green pepper(or red), chopped
2- 4oz. tins pimento
4- 15 oz. bottles ketchup
1- 15oz. bottle hot ketchup
1- 48 oz. mixed pickles, chopped(may use mixture of sweet and dill)

2 tins anchovies
3 tins shrimp(may use less,1 tin is OK)
3 tins tuna
Directions:
Directions:
Use processor or blender to chop first 5 ingred. but be careful not to get too fine. Cook 10 minutes.
Then add next 6 ingredients and simmer for 10 minutes, stirring often.
Drain and pour hot water over the fish to rinse. Chop and add to mixture and stir well.
Pour into canning jars.
Process in water bath for 40 minutes or pressure canner for 20 minutes.
Number Of Servings:
Number Of Servings:
Makes12 pints
Personal Notes:
Personal Notes:
In 1996 this cost me about $30 to make.

 

 

 

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