Antipasto
- Ready In:
- 2hrs 55mins
- Ingredients:
- 18
- Yields:
-
38 8 oz Jars
- Serves:
- 25-30
ingredients
- 1 3⁄8 liters v 8 vegetable juice
- 1 (99 ml) jar capers, with juice
- 1⁄2 cup white vinegar
- 1⁄2 cup olive oil
- 1 teaspoon salt
- 1 large cauliflower, broken into large pieces
- 1 bunch celery, chopped
- 1 lb green pepper, sliced
- 1 lb red pepper, sliced
- 1 (1 liter) jar dill pickle, sliced with 1/2 jar of juice
- 1 (398 ml) can green beans, drained
- 1 (398 ml) can yellow beans, drained
- 1 (375 ml) jar pickling onions, with juice
- 4 (284 ml) cans whole mushrooms, drained
- 1 (398 ml) can pitted black olives, drained
- 1 (500 ml) jar stuffed green olives, drained
- 4 (8 ounce) cans tuna fish, chunks drained
- 4 (50 g) cans anchovies, flat fillets & oil, cut up fine
directions
- In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil and Salt. Bring to a boil over med-high heat. Once at a boil,.
- Reduce heat to medium and add Cauliflower. Cover and simmer over medium heat for 4 minutes. Stir in remaining ingredients, cover and simmer over med-low heat for 20 minutes.
- Prepare jars with lids for canning. Make sure jars are properly sterilized in canner before filling. Prepare canner with water, and fill jars to 3/4 full. Apply lids and when the water in the canner is at a rolling boil, add full jars to canner, making sure jars are not touching. Cover and process full jars in canner for 20 minutes, making sure water is at least 1/2 way up jars.
- This can be eaten right away, but tastes best after being stored for at least 2 weeks. The longer it is stored, the better the Antipasto. These will keep up to one year in cold dark storage.
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RECIPE SUBMITTED BY
Because of severe allergies and health issues I have been vegan for 7 years. I was vegetarian for 10 years prior, so did not have to make too much of a transition.
I have 2 teenage boys, a wonderful boyfriend, and an adorable mini-dashund puppy.