Antipasto

Written by Published on in Appetizers

(2 hours prep, 1 hour canning)

Use large stock pot (12  – 16 L) Use 12 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
  • 2-3 lg jars of gherkin pickles
  • 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 solid tuna packed in water
  • 2 tins of anchovies
  • 1/2 c olive oil
  • 1 lg head of cauliflower
  • 3 lg bottles (1 L) of 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 cut into small pieces.  Put in large colander.
  4. Drain the olives and cut into small pieces.  Put in large colander.
  5. Drain the pickles and cut into small pieces.  Put in large colander.
  6. Drain the mushrooms and cut into small pieces.  Put in large colander.
  7. Slice the yellow pepper into thin strips and chop into small pieces.  Put in large colander.
  8. Open tins of shrimp, crab, tuna, and anchovies and drain.  Break up the tuna chunks into small pieces.  Cut the anchovies into small pieces. Put sea food and fish in 2nd colander.
  9. Boil water in a kettle. When boiling, pour over seafood in colander and let drain.
  10. Cut the cauliflower in small pieces and set in a separate bowl.
  11. 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.
  12. 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.
  13. Once the canner has come to a boil, place the stock pot on medium heat and add the olive oil.  When the oil is hot, add the cauliflower and saute’ for 4 minutes.
  14. Add the veggies and and continue sauteing for another 6 minutes.
  15. Test the cauliflower.  It should be softened with a small amount of crunch left.
  16. Add the liquid ingredients and onion powder and simmer for 10 minutes. You can use a small amount of vinegar 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 a clean damp wash cloth 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 for the recipe!

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