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Antipasto Recipe

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This recipe for Antipasto is from Forty Years In The Kitchen, 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:  
6 tins of beans (4 green and 2 yellow)
2 big jars of dill pickles (1 litre)
4 jars of pickled onions (2 sweet, 2 sour 375 ml)
2 lbs cauliflower, chopped very fine
1 lb green pepper, chopped very fine
1 lb carrots, chopped very fine
1 lb celery, chopped very fine
6 tins sliced mushrooms (284 ml)
4 tins ripe olives (2 sliced, 2 whole 375 ml)
4 jars green stuffed (2 sliced, 2 whole 375 ml)
2 3/4 litres (approx) Heinz Ketchup
1 bottle Chilli sauce (455 ml) - (Heinz)
5 tins of tuna (chunked)
1 tin tuna (flaked)
1 1/2 cup olive oil
3/4 cup vinegar

Directions:
Directions:
Heat oil in a large kettle.
Add mushrooms, heat through
Add vinegar, ketchup and chilli sauce.
Bring to a boil.
Add onions and all of the raw vegetables and cook for 10 minutes.
Add tuna, olives and the rest.
Put in 250 ml jars with 1/4 to 1/2 inch head space.
Process 40 minutes.

Number Of Servings:
Number Of Servings:
24 jars
Preparation Time:
Preparation Time:
The entire day
Personal Notes:
Personal Notes:
We first made this years ago in Squamish with our good friends David & Diana Lonergan. It turned out great and was very tasty. The best part is we had many belly-laughs in the process. I remember something about certain people were NOT cutting the cauliflower small enough! Could have been David and Mark......

 

 

 

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