LOCATION: Recipes >> Preserving >> Antipasto
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Antipasto
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Yield: 32 pints
2 1/2 lb green pepper
2 1/2 lb red peppers
3 10-oz can mushrooms
1 garlic bulb
2 14-oz jars pimento stuffed olives
4 14-oz cans pitted black olives
1 large jar dill pickles
2 1/2 lbs cauliflower
4 14-oz cans green beans
2 14-oz cans yellow beans
1 head celery
2 1/2 lbs. pickling onions or 8 cups onions, chopped
120 oz ketchup
16 oz olive oil
3 7-1/2 oz cans solid tuna
2 cups white vinegar
2 chicken breasts, cooked and cubed
6 7-1/2 oz cans medium size shrimp
Drain all cans and jars of liquid and discard liquid. Cut everything
up into bite-size pieces. Mix all ingredients together. Put in hot
sterlizing canning jars; seal with hot canning lids. Process in
boiling water bath for 15 minutes.
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