Antipasto

Written by Published on in Appetizers

(2 hours prep, 1-2 hour canning)

Use large stock pot (12  – 16 L) Use 16 – 18 pint size glass jars (500ml) with snap lids and screw caps.  The key to canning is hot ingredients into hot jars and correct amount of time processing (boiling filled jars).  The timing of cooking antipasto is important.  Good antipasto should be a little bit chunky.  Cooking it too long and the ingredients break down to sauce.

Ingredients

  • 1 lg jar of pickled onions (or 2 – 500 ml jars)
  • 2-3 lg jars of gherkin pickles (or 4 or 5 -500 ml jars)
  • 1 tin sliced mushrooms
  • 2 small tins sliced black olives
  • 1 lg yellow bell pepper
  • 5 tins of cocktail shrimp
  • 2 cans of crab
  • 2 cans of tuna packed in water
  • 2 tins of anchovies
  • 1/4 c olive oil
  • 1 lg head of cauliflower
  • 3 lg bottles (1 L) of Heinz ketchup
  • 1 lg bottle Hot and Spicy Heinz ketchup
  • 1/8 c cayenne hot sauce
  • 2 tbsp onion powder
  • 1 lg bottle (455 ml) of Heinz Chili Sauce

Directions

  1. Do not start cooking until everything is chopped and jars and lids are hot and ready to go.
  2. Set up 2 colanders on top of 2 bowls.  One colander is for veggies and the other colander is for sea food / fish items.
  3. Drain onions and pickles in colander. Use Mix Master Dice attachment.  Run the onions and pickles through dicer on 8 speed and medium size. Put into soup pot.
  4. Drain the olives in colander and cut into small pieces.  Put into soup pot.
  5. Drain the mushrooms in colander and cut into small pieces.  Put into soup pot.
  6. Slice the yellow pepper into thin strips and chop into small pieces.  Put into soup pot.
  7. Open tins of shrimp, crab, tuna and put in colander.  Remove anchovies from oil and drain in colander.  Break up the tuna chunks into small pieces.  Cut the anchovies into small pieces.
  8. Boil water in a kettle. When boiling, pour over seafood in colander and let drain.
  9. Cut the cauliflower in small pieces and set in a separate bowl.
  10. Fill the canner with enough water to cover the jars plus about 1-2″.  Put the jars into the canner. Set the canner to boil.  It usually takes 20-30 minutes to come to a boil. Once the water is boiling, boil the jars for at least 20 minutes.
  11. Put the snap lids into a small bowl.  Boil a kettle 1/2 full of water. Be ready to pour the water on the lids about 5 minutes before the jars are ready to be filled.
  12. Once the canner has come to a boil, place a sauce pan on medium heat and add the olive oil.  When the oil is hot, add the cauliflower and saute’ for 4 minutes. Cauliflower should be softened but have a small amount of crunch left.
  13. Add cauliflower to soup pot.
  14. Add the liquid ingredients and onion powder and bring to a low boil. Simmer for 10 minutes stirring constantly as ketchup easily burns. You can use a small amount of vinegar / water in the ketchup / chili bottles to empty all the contents.

Filling jars:

  1. Put boiling water on lids about 5 minutes before ready to fill jars.
  2. Use jar lifter to take a hot jar out of the canner and empty the water into the canner.
  3. Use the funnel to fill the jars within 1/2 inch of the top of the jar.
  4. Use damp paper towel to wipe the lip of the jar and remove any residue.
  5. Use the magnet lifter to get a snap lid from the hot water. Do not touch the edges of the jar or snap lid with your fingers.
  6. Put the screw cap on finger tight (loose) only.
  7. Once jars are filled, place them back in the canner and bring the water to a boil.  Boil 500 ml jars for 20 min.  Quart jars should be boiled for 40 minutes.
  8. When jars have boiled, use the jar lifter to lift the jars without tipping and set on the counter.  Jars must not be moved for 24 hrs.
  9. After 24 hrs, check that lids are sealed (should be concave… no flexing).
  10. Label and store in a cool dark storage room.
  11. If lid did not seal, put in fridge and use with a couple of months.
  12. Snap lids cannot be resused.



Thanks to Mary Alloway (Grandma Alloway) for the recipe!

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