Tangy and delicious Italian Antipasto

Standard

A few weeks ago, I helped my mom make and can this recipe.  We made about 12 jars, which we’ll begin savoring in a few months, after the flavors have melded together!

11149477_10152737506557924_7132248829983695688_n[1]

1 cauliflower – cut into bite size pieces

1 red bell pepper – cut into strips

1 pound long skinny string beans – sliced about 2 in long

1 lb mushrooms – quartered

1 lb carrots – julienned slices about 1/4″ thick

1 bunch celery – cut into bite sized slices

64 oz white vinegar (will not use all of it)

1 1/2 c olive oil

1 jar capers

1 jar green olives with pimentoes

1 jar cocktail onions

1 jar cornichons

2 pkg frozen artichoke hearts

3 small cans tomato sauce

2 cups tomato juice

1/2 bottle Heinz 57

2 T Lea Perrins

Few drops of Tabasco

5 cans of solid tuna packed in oil

Salt and pepper to taste

******************************************************

Wash all mason jars and set aside with lids.

1.  Boil beans, carrots and celery in vinegar until just barely soft.  Add enough vinegar to barely cover the vegetables. Stir often.

2. Add cauliflower and add more vinegar if needed.

3. Add peppers and mushrooms.  (Again, check vinegar level…but don’t add too much vinegar.

4. Add artichokes.

5. Boil until vegetables are al dente.

6. Remove vegetables, reserving vinegar. Can use a colander with a bowl underneath to catch the vinegar.

7. Return vinegar to pot and add oil.

8. Add Heinz 57, tabasco, Lea Perrins, tomato juice and sauce, salt and pepper.

9. Bring to a boil. Taste and adjust as needed. (Usually Heinz 57 is the key!)

10. Return vegetables to the pot.

11. Strain all jarred vegetables and add them in (discard liquid from jars).

12. Break up tuna and add it in (include oil from can).

13. Bring to a boil and cook until it’s all cooked al dente.

14. While hot, ladle antipasto into the clean jars, making sure to fill them up with liquid.

15. Wipe clean the rim with a per napkin. Make sure it is dry.

16. Place lid, and while holding it down, secure the rim tightly.

17. When all jars have been filled, clean them and check that all the rims are secure.

18. Place them upside down to cool on a rack. DO NOT TOUCH THE RIMS ANYMORE!

19. Once cool, turn them over and store them in a cool location.

3 responses »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s