Antipasto

By rdgplus3

Ingredients

• 1 cup (250 mL) olive oil
• 1 large cauliflower, cut into bite-sized pieces
• 2 large green peppers, chopped
• 2 – 10 ½ oz (2 - 294 mL) cans sliced ripe olives, chopped
• 16 oz (500 mL) jar green olives with pimiento, chopped
• 2 – 13 oz (2 – 375 mL) jar pickled onions, chopped
• 2 – 10 oz (2 – 284 mL) cans mushroom stems and pieces
• 2 – 4 oz (55 g) jars pimentos, chopped
• 48 oz (1.5 L) jar mixed pickles, chopped
• 2 - 48 oz (2 – 1.5 L) bottles ketchup
• 15 oz (450 mL) bottle hot ketchup
• 2 – 2 oz (2 – 55 g) cans anchovies, chopped (optional)
• 3 – 4 ½ oz (3 – 113 g) cans solid tuna, chopped
• 3 – 4 oz (3 – 113 g) cans small shrimp

Preparation

Step 1

Drain all jars and cans. Put all ingredients, except the fish into a large Dutch oven. Bring to a boil then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes. Pour into sterilized jars using new lids. Process. Serve with crackers.

To process: Place filled jars on rack in large deep pot. Add water ¾ of the way up the jars. Cover and bring water to a boil. Simmer for at least 20 minutes. Let cool. Lids will pop as they cool. Tighten lids and store in cool place. Makes
16-18 8 oz (250 mL) jars of antipasto.