Today was the BIG day! The day I finally got around to making antipasto. Okay, this wasn't a venture I took on by myself. No, I know much better than that. My Mom and I decided that it was something we'd make together and then split the spoils. I'd tried making it on my own once before, but it's a huge amount of prep. If you're doing it on your own, I would estimate at least 4 hours of prep and then processing time (read pretty much the whole day). The most important thing when making antipasto is the recipe. There is just way too much prep and expense in ingredients to waste on a bad recipe. Lucky for us, years ago my Mom was given this particular recipe from an Italian neighbour. The end result is as good as any you might find in a fancy gourmet food store. Antipasto 3 jars (32 oz) dill pickles fine cut 4 lbs pickling onions 4 lbs cauliflower 4 tins mushrooms 2 lbs of green beans 3 lbs green peppers 4 lbs red peppers 7 - 16 oz tins ripe (black) olives 6 - 8 oz tins tuna 4 - 11 oz bottles ketchup 3 - 16 oz jars stuffed green olives 2 - 13 oz tins anchovies - optional (I personally have never added the anchovies) Boil cauliflower 3 min. Drain, set aside. Peel pickling onions, cut dills fine. Boil green beans (cut fine) until tender. Set all aside. Fry sliced muchrooms in oil. Add ketchup and cut green and red peppers. Simmer 10-15 minutes. Add all vegies, olives and remaining ingredients. Break up tuna (drained) and add to everything. Put into mason jars (pressure to seal). Makes about 30 pints. Enjoy!
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