Antipasto
This Italian appetizer makes an amazing first course and a special from-the-kitchen gift!
Ingredients
1 large cauliflower, cut into bite-sized pieces
2 large green peppers, chopped
2 cans (10 oz/284 ml) sliced ripe olives
1 jar 16 oz (450 ml) green olives with pimento, drained and coarsely chopped
2 jars (13 oz/370 ml) pickled onions, drained and coarsely chopped
2 cans (10 oz/284 ml) mushrooms, stems and pieces
6 cups tomato ketchup
1 jar (14oz/398 ml) bottle chili sauce
1 cup olive oil
3 tbspPesto Sauce Mix
crushed chilies, to taste
Black Pepper, coarsely ground, to taste
Preparation
- Combine all ingredients in Multipurpose Pot. Simmer slowly for 20 minutes, stirring frequently. Ladle Antipasto into 18 — 8 oz (237 ml) sterilized jars and apply new lids.
- To process, place jars on rack in large canning kettle. Add water 3⁄4 of the way up jars. Cover pot with a lid and bring water to a boil. Simmer for at least 20 minutes. Let cool. Tighten lids after they "pop" and store in a cool, dark place. The "popping" sound is made when processed jars begin to cool and a vacuum is created for an airtight seal.
Nutritional Information
Per serving (2 tbsp): Calories 30, Fat 2 g (Saturated 0.3 g, Trans 0 g), Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 4 g (Fibre 0 g, Sugars 3 g), Protein 0.5 g.
Tips
Serve with crostinis and an assortment of cheese.
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