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  • 2 cups cauliflower flowerettes
  • 2 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


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.

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Submitted 6/13/05.
Source: The Galley
Submitted By: Joy Bowers
Gwen's Antipasto