Canning Antipasto

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There’s not a better way to spend a rainy weekend afternoon than to make antipasto with the whole family, grandma and grandpa included.  We used the recipe that Granny Barb has been using for years, and everyone joined in.

There was chopping, processing and boiling galore.

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It was the first time that I had ever canned anything, sealing the jars by boiling.

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Now we each have a dozen jars to enjoy for some time to come!

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Antipasto

2lbs each of:  green beans, cauliflower, green peppers, red peppers and dill cukes

3lbs onions

2 (14oz) tins black olives, pitted

2 (10oz) tins mushrooms (stems and pieces with juice)

2(14oz) tins stuffed green olives

1 small tin anchovies

4 tins tuna, solid or chunk

1 1/2 cups white vinegar

1 1/2 cups olive oil

1 gal ketchup

Cut beans small, boil and drain.  Chop all other vegetables small or use food processor to pulse.  Put ketchup, oil and vinegar into a very large pot.  Add veggies and beans and cook for 12 to 15 minutes, then add remaining ingredients which have been cut small.  Heat through well and ladle into sterilized pint sized jars to withing 1/2 inch of rim.  Run knife around inside edge of jar to release air bubbles and wipe rim of jar.  Put sterilized lids and rings on jars and place in canner.  Add room temperature water to over and process 15 to 20 minutes from time water reaches a full boil.  Revmove from canner and let sit undisturbed for a few hours until lids seal.  Refrigerate any jars that do not seal and use soon.  Makes approximately 34 to 40 pints.

Happy Canadian Thanksgiving!!

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