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Prep 1 hr
Cook 10 mins
the best antipasto I've ever come across, the recipe is requested with every serving. Wonderful on crackers and have used it as a cold topper for a brie cheese wheel. (Originally from "Georgian Bay Gourmet, Winter entertaining")
- 2 large green peppers
- 4 large carrots
- 2 cans pitted black olives
- 1 (16 ounce) jarbroken green olives
- 2 (12 ounce) jars pickling onions
- 2 (4 ounce) cans pimientos
- 1 (48 ounce) jar sweet pickles
- 1 large cauliflower
- 8 ounces olive oil
- 5 cloves garlic, smashed
- 2 (15 ounce) bottles ketchup
- 1 (15 ounce) bottle hot ketchup
- 1 cup red wine
- 2 (5 1/2 ounce) cans tomato paste
- 1 tablespoon oregano
- 2 (14 ounce) cans artichokes
- 2 (10 ounce) cans mushroom pieces
- 2 cans anchovies, chopped
- 3 (7 ounce) canssolid tuna
- Chop green peppers, cut carrots into julienne strips.
- Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
- Break cauliflower into bite sized pieces.
- Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
- Remove from heat and set aside.
- In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
- Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
- Simmer for 10 minutes, stirring frequently.
- Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
- Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]
loved this recipe, gave some out for x-mas and it got rave reviews. i processed it so it would keep and it turned out great. i'll be making a million jars of this in the coming months!!!! thanks,treko
I'm sure this makes a lovely tasting antipasto, but it can be highly dangerous to can. Antipasto recipes containing olives or seafood are NOT safe for home canning. Seafood and olives are low acid foods and produce botulism. The following excerpt is from the Bernardin Home Canning website: Note:Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil– the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable.
The recipe is only dangerous if you are stupid enough to make it so. This recipe is tried and true and enjoyed by hundreds of cooks for many years. Read the instructions, "Bring to a boil, stirring constantly to prevent sticking. Plce mixture IMMEDIATELY INTO HOT STERILIZED JARS, or place in containers for freezing." I think that clearly states the mixture is boiling and jars are sterilized. To clarify the proceedure, From Company's Comming, Preserves, 1996 edition. "The boiling hot food is poured into hot sterilized jars and rims wiped with a clean paper towel dipped in boiling water. Place sterilized metal lids on jars and screw metal bands on tightly." I should add that the lids and tongs used to apply the lids are taken out of boiling water as are any other utensils used. The preserves can be left to cool and store at this stage or if you wish you may put them into a boiling water bath, which in this case I have never felt it necessary. Here is further information: Sealing Jars:Processing in Boiling water bath or pressure canner. - To seal a screw top jar with metal lid, sterilize the lid in boiling water for 5 minutes and place the lid on the jar immediately after filling with the hot mixture being processed. Screw the metal band on securely, but do not tighten. Process in a boiling water bath or pressure canner. Do not retighten lids after processing jars. As jars cool, the contents in the jar contract, pulling the self sealing lid firmly aginst the jar to form a vacuum seal. And more: Open kettle canning - To seal a screw top jar with metal lid, sterilize the lid in boiling water for 5 minutes and place the lid on the jar immediately after filling with the hot mixture. Screw the medtal band on tightly, allow to cool. After the jars have cooled, check for an indentation in the lid to ensure that the jar has sealed. You may remove the medtal screw bands and store. and more: Sterilizing: Jars can be washed, rinsed and sterilized in the dishwasher. Set the dishwasher for the highest water temperature. (Mine has a setting especially for canning jars ), The jars can also be sterilized in boiling water. Wash in hot soapy water and rinse well, invert jars in 3 to 4 inches of boiling water in a large saucepan. Allow to boil for 10 minutes. Leave jars in water until you are ready to fill them. Fill jars while they are still hot. Wipe rims with clean paper towel, dipped in boiling water. Hope this helps to clear up the idea that this recipe is dangerous!! Have never heard of anyone doing pickles, antipasto, etc. in this tried and true way that have run into any trouble. Enjoy!! Dorothy