Antipasto

Antipasto!

Sure, it's available in the grocery store and maybe cheaper still in a big box store.

But wouldn't you rather make your own?

It's not only tastier but it's there on the shelf when guests come by for coffee.

Wrap it up in cellophane along with a box of crackers and tie it with a pretty ribbon and you have a lovely hostess gift for those Christmas parties.

and best of all, making Antipasto is a great excuse for inviting your sister, your best friend, or in my case, my next door neighbours in for an Antipasto making party!

Assemble your ingredients the day ahead.

Enlist help to chop the ingredients - a chopper like the one above or a food processor is helpful as are friends to make the work more fun.

 It only takes part of a day and you have your own delicious antipasto!

Credit for this recipe goes to my friend Katie who contributed it to one of our church cookbooks.

My neighbours, Barbara and Beatrice and I assembled this recipe 3 times and each took home 32 half pint jars. - enough to give as gifts and have some for ourselves.  

We started at 10 am and had the last jars in the canner by 4 pm. (with time out for lunch)

 There is still time to make it in time for Christmas giving.

Here's the recipe - It makes 32 1/2 pints.

A note from Bev:

Please read the comments below about the canning process before making this recipe.

I was unaware of any problem using a water bath so 

You may want to use a pressure canner as suggested in the comments.

You can also check out the following link on Canning guidelines

• 1/2 kg. / 1 pound cauliflower
• 1/2 kg. / 1 pound green peppers
• 1/2 kg. / 1 pound red peppers
• 1 375 ml / 13 ounce jar green olives, drained (using sliced olives means a bit less chopping)
• 1 375 ml / 13 ounce jar sliced black olives, drained
• 2 cans 375 ml / 13 ounce green beans, drained 
• 2 cans  375ml/ 13 ounce yellow wax beans, drained
• 1 litre/ 1 quart /  jar dill pickles, drained (reserve)
• 1 375 ml. / 13 ounce jar pickled pearl onions
• 115 ml / 4 ounces olive oil
• 125ml /1/2 cup  reserved pickle brine
• 4 tins 375 ml /13 ounce mushrooms (pieces and stems) drained
• 5 tins   184 g / 6.5 ounce solid pack or chunk tuna, drained
• 4.5 litres /1 gallon  ketchup
• 1/2  455 ml./ ounce bottle Heinz Chili Sauce
• Optional - hot sauce or jalapeno peppers, 1 tin anchovies

Note 1. Because can sizes vary, choose the size nearest to the above given amounts.
     Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of          ingredients that will stay on a cracker.

1. Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions.
2. Place in a large heavy bottomed soup pot with olive oil and pickle brine
3. Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly.
4. Chop mushrooms, flake tuna and set aside.
5. Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred) 
6. Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine.
7. Spoon into 1/2 pint jars leaving 1/2 inch headspace,
8. Top with hot snap lids and screw tops moderately tight.
9. Process in canner for 20 minutes.
10. Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature.  Label and store in a dark, cool place.

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