ANTIPASTO

By Sube

Ingredients

• Note Ketchup measurement:
• 2 lbs. of Dill Pickles, diced
• 2 lbs. of Cauliflower, diced
• 2 lbs. of onions, diced
• 2 lbs. of red peppers, diced
• 2 lbs (4 cans) of canned green beans, diced
• 1-1/2 cup salad oil
• 2 cans mushrooms, drained and diced
• 1 can Anchovies, optional
• 2 jars stuffed olives, diced
• 2 cans pitted olives, diced
• 75 oz. (9-1/3 cups, or 2.84L Big Can) Ketchup
• 4 Cans flaked Tuna
• 3 Cans of Broken Shrimp
• 1-1/2 cup Vinegar
• Salt
• 8 oz. = 1 Cup
• 72 oz. = 9 Cups
• 3 oz. = 1/3 Cup

Preparation

Step 1

Boil onions, red peppers, cauliflower after being finely chopped for 3 minutes. Drain.

Add oil, vinegar and ketchup and let boil for 3 minutes.

Add rest of ingredients except for the Anchovies (if adding), Tuna and shrimp and cooked for 5 minutes.

Add the anchovies (if adding, Tuna and Shrimp and cooked for another 2 minutes.

Pour in sterilized sealer jars and steam for 10 minutes.

Note: Don't tighten caps while steaming, tighten after.