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Gwen's Antipasto Recipe | |
Appetizer | |
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Ingredients:
2 cups cauliflower flowerettes2 small onions, peeled and coarsely chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped (optional) 1 cup sliced celery 1 cup grated carrot 1 cup ripe olives, pitted and coarsely chopped (optional) 1 cup broken or cut green pimiento stuffed olives 1 zucchini, chopped up 1 cup frozen corn 1 can jalepeno peppers, chopped (optional) 1 can tomatoes 1 small tomato juice (5 1/2 ounces) 1/2 cup balsamic vinegar 1/2 cup white vinegar 1 1/2 cups water (start with a cup, then add more if needed, do not add too much or it will make it liquidy) 1 teaspoon garlic, minced 1 teaspoon table salt 1/8 teaspoon pepper 2 tablespoons mixed pickling spice, tied in a double layer of cheesecloth 5 1/2 ounces canned tomato paste 10 ounce can sliced mushrooms, drained 1 cup canned cut green beans, or fresh cooked You can add tuna (drained) if you wish
Directions:
Place all ingredients in a large pot.Heat on medium, stirring often, until it comes to a boil. Boil gently for 45 minutes, stirring frequently to keep from scorching. Add a bit more water if needed to keep from burning. Discard spice bag. Put into freezer containers, leaving 1 inch (2.5 cm) head space. Seal tightly and freeze. Makes about 4 to 8 half pints. I sterilize bottles for about 20 minutes. The lids I put in boiling water for about 3 minutes. I then bottle it and put it in a water bath for about 20 minutes. After it has cooled and the tops have popped, I put it in the freezer. There is another simpler recipe at http://www.cheshcat.com
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