Wednesday, October 29, 2014

Antipasto





Antipasto!
Sure, it's available in the grocery store and maybe cheaper still in a big box store.
But wouldn't you rather make your own?
It's not only tastier but it's there on the shelf when guests come by for coffee.
Wrap it up in cellophane along with a box of crackers and tie it with a pretty ribbon and you have a lovely hostess gift for those Christmas parties.
and best of all, making Antipasto is a great excuse for inviting your sister, your best friend, or in my case, my next door neighbours in for an Antipasto making party!

Assemble your ingredients the day ahead.

Enlist help to chop the ingredients - a chopper like the one above or a food processor is helpful as are friends to make the work more fun.




 It only takes part of a day and you have your own delicious antipasto!

Credit for this recipe goes to my friend Katie who contributed it to one of our church cookbooks.
My neighbours, Barbara and Beatrice and I assembled this recipe 3 times and each took home 32 half pint jars. - enough to give as gifts and have some for ourselves.  
We started at 10 am and had the last jars in the canner by 4 pm. (with time out for lunch)
 There is still time to make it in time for Christmas giving.
Here's the recipe - It makes 32 1/2 pints.

A note from Bev:
Please read the comments below about the canning process before making this recipe.
I was unaware of any problem using a water bath so 
You may want to use a pressure canner as suggested in the comments.
You can also check out the following link on Canning guidelines

  • 1/2 kg. / 1 pound cauliflower
  • 1/2 kg. / 1 pound green peppers
  • 1/2 kg. / 1 pound red peppers
  • 1 375 ml / 13 ounce jar green olives, drained (using sliced olives means a bit less chopping)
  • 1 375 ml / 13 ounce jar sliced black olives, drained
  • 2 cans 375 ml / 13 ounce green beans, drained 
  • 2 cans  375ml/ 13 ounce yellow wax beans, drained
  • 1 litre/ 1 quart /  jar dill pickles, drained (reserve)
  • 1 375 ml. / 13 ounce jar pickled pearl onions
  • 115 ml / 4 ounces olive oil
  • 125ml /1/2 cup  reserved pickle brine
  • 4 tins 375 ml /13 ounce mushrooms (pieces and stems) drained
  • 5 tins   184 g / 6.5 ounce solid pack or chunk tuna, drained
  • 4.5 litres /1 gallon  ketchup
  • 1/2  455 ml./ ounce bottle Heinz Chili Sauce
  • Optional - hot sauce or jalapeno peppers, 1 tin anchovies
Note 1. Because can sizes vary, choose the size nearest to the above given amounts.
     Note 2. We like our Antipasto chopped small enough so that you can get a good mixture of          ingredients that will stay on a cracker.
  1. Chop cauliflower, green peppers, red peppers, olives, beans, dill pickles and pickled onions.
  2. Place in a large heavy bottomed soup pot with olive oil and pickle brine
  3. Bring to a simmer over medium heat and cook for 10 minutes, stirring constantly.
  4. Chop mushrooms, flake tuna and set aside.
  5. Add ketchup, chili sauce, stir well to combine and simmer for another 10 minutes stirring constantly. (It will burn quickly if not stirred) 
  6. Remove from heat and add tuna, mushrooms and any optional ingredients. Stir well to combine.
  7. Spoon into 1/2 pint jars leaving 1/2 inch headspace,
  8. Top with hot snap lids and screw tops moderately tight.
  9. Process in canner for 20 minutes.
  10. Remove each batch from the canner and place on towels. Cover with another towel and let them cool to room temperature.  Label and store in a dark, cool place.

25 comments:

  1. I never knew you could can it! LOL! I have Italian relatives and it would always be meats, cheeses, crabmeat and assorted olives and such on a big platter but this sounds delicious to have on hand and since I don't entertain like that anymore it would be nice for me to just pop open a jar! Thank you!

    ReplyDelete
  2. Hi! I love all your recipes. I've tried some and they are delicious. I've never heard of antipasto in a jar. I make it for holidays and like Sam I Am said, I put meats such as salami, procuitto and ham, cheeses, olives, roasted peppers, artichoke hearts, etc., on a large round platter with lettuce leaves and plum tomatoes (cut in slices) and serve it like that. Your antipasto reminds me of bruschetta which I also serve on toasted pieces of Italian bread. Your recipe sounds very good. It's a great gift idea for the holidays.

    ReplyDelete
  3. Do these need to be done in a pressure canner or can they be done in a hot water bath? Would they freeze well? Thank you!

    ReplyDelete
  4. I now freeze mine, ever since my husband did a garage clean up and donated my canner because he thought I no longer used it. I freeze in half cup plastic freezer containers and it works great.
    I do my applesauce the same way and it's great for grandchildren's snacks or cooking.

    ReplyDelete
  5. Bev - this is great!! What a fabulous thing to make for hostess gifts. So wonderful that you invited your neighbours in to help - what fun!

    ReplyDelete
  6. I have made this recipe - years ago! I used the church ladies cookbook recipe :) I also remember a comment at that time regarding it being a very good snack choice for diabetics....

    ReplyDelete
    Replies
    1. Because of the sugar content in the ketchup, I would not recommend this for diabetics.

      Delete
  7. This is an entire antipasto feast in a jar! I have recipes for each of these veggies as a separate pickle/antipasto, but never thought of putting it all together. I'm going to try this - but will leave out the tuna.

    Seconding the question about the pressure canner above. This really is safe to can in a water bath? even with the tuna?

    thanks!

    ReplyDelete
    Replies
    1. Yes, I've always done it in a water bath canner. I've made it for many years without a problem. The tuna and almost all the vegetables are already canned so there shouldn't be any issues.
      Also, don't be afraid of using the tuna, you wouldn't guess from the flavor that it was one of the ingredients.

      Delete
    2. DO NOT water bath can this . Not safe. So glad that you have never gotten ill. Hope no one else has. Meat needs pressure canning. Most vegetables do unless enough acid is added. Just because it was canned before doesn't matter.

      Delete
    3. This is a very old recipe and as I said, I and my friends have made it for years with no issues. But if you are in doubt, by all means use a pressure canner.

      Delete
  8. I really enjoyed this when you brought it to Judy's the other night. Very good flavor combination!

    ReplyDelete
  9. Bernardin's website has an interesting note about canning antipasto: http://www.bernardin.ca/pages/recipe_page/51.php?pid=497

    ReplyDelete
    Replies
    1. Thanks for your webpage reference. I've read it and pinned it. I may have to rethink how I can this.

      Delete
  10. Home canning is Associate in Nursing nearly lost art that our grandparents accustomed follow lots so as to store foods over the winter. With the event of food commerce and ladies release, canning reception wasn't a necessity any longer that is why it remained one thing individuals within the past accustomed do. See more http://survival-mastery.com/diy/food_preserv/home-canning-recipes.html

    ReplyDelete
  11. Hummmm....so yummy, that dishes may includes fabulous flavor, i want to add some spicy things like chilli or pepper

    ReplyDelete
  12. Very good post. Thanks for your sharing

    ReplyDelete
  13. Been looking for this recipe in my stack and could not find it. About 30 years old so..Many thanks to Katie for this recipe. And many, many thanks to Bev for publishing it.You are on the ball Bev for allowing us to delete photos and lines so it all fits on one page. Thanks for being so computer savvy.

    ReplyDelete
  14. Without the tuna, it will be safe to can using a water bath method, correct?

    ReplyDelete
    Replies
    1. From what I've read, canning it vegetarian if fine to use the water bath method.

      Delete
  15. Does anyone know at what pressure and how much time is needed to properly can this with a pressure canner ?

    ReplyDelete
  16. does anyone know at what pressure and how long this recipe would be in a pressure canner

    ReplyDelete
    Replies
    1. If you refer to the Bernardine website in the anonymous comment above, you'll find the information you need.

      Delete
    2. If you refer to the Bernardine website in the anonymous comment above, you'll find the information you need.

      Delete
  17. Bernadine says that you would have to pressure can for so long to be completely safe, that the texture would not be good. I'm staying with the age old water bath...............

    ReplyDelete