Antipasto Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 - 12oz jars of small sweet onions or 3 - 375 ml jars.
1- 8oz jar of black pitted olives (cut in half)
1- 8oz jar green stuffed olives (cut in half)
2 tins mushrooms (stems n' pieces)
1 tin green beans ( cut in half or thirds)
2 tins flat anchovies in oil (note do not discard the oil, add it in)
2 tins shrimp (optional)
2 tins solid tuna
2 small cauliflower or 1 large cut into little florets
1 whole celery diced
2 cups green pepper diced
1 cup diced red pepper
4 dill pickles diced
1 - 40oz bottle of Heinz ketchup (1 litre)
14 oz can of tomato paste
7oz white vinegar (approximately 1/2 cup
8 oz of olive oil
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Directions: |
Directions:Chop all ingredients, not too fine but large enough so they will stay on cracker when served.
Combine raw vegetables in the ketchup, tomato sauce & vinegar and cook till desired crunchiness (or bring to a full boil and test (stir often) 10 minutes. Then add rest of ingredients. Bottle and process in boiling water for at least 20 minutes or in a pressure cooker (best)
Makes 13- 15 pints. |
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Number Of
Servings: |
Number Of
Servings:13- 15 pints |
Preparation
Time: |
Preparation
Time:4 -5 hours |
Personal
Notes: |
Personal
Notes: If you have a Vidalia Chop Wizard this would be the perfect time to use it. Cuts the chopping time in half or more.
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