Ingredients
-
2
-
4
-
2
-
1
-
2
-
2
-
1
-
1
-
8
-
5
-
2
-
1
-
1
-
2
-
1
Directions
Antipasto with Anchovies, the best antipasto I’ve ever come across, the recipe is requested with every serving Wonderful on crackers and have used it as a cold topper for a brie cheese wheel (Originally from Georgian Bay Gourmet, Winter entertaining ), When canning this recipe, I boil the canner with the small, fancy jars, for an extra 15 minutes This has never been a problem I first purchased the Antipasto from a Party Shop and it was so delicious that I asked for the recipe and this is it I have been canning this recipe for 22 years and not once was there a problem So good!, I have been making antipasto for over 20 years in a hot water bath process Since I pressure can all of my low acid preserves such as coho salmon, tuna, green beans etc I decided to try pressure canning my antipasto also although is has some vinegar content I mixed all vegetables ingredients including raw cauliflower, raw peppers , jalapenos, red chilies, but NO TUNA or any kind of MEAT PRODUCT, in a large stock pot I heated the mixture so that it would pack more easily into sterilized 500 ml (pint) jars I then pressure canned them, 14 jars at a time at 10 psi for 15 minutes Since all other veggies that used were canned (ie: cooked) I treated them as I would treat my 2 min blanched green beans which I can for 20 min at 10 psi So, you ask, were the veggies crunchy, overcooked, or? Was it tasty? Would I change anything? Results were crunchy, not overcooked and tasty Would I change anything – well, perhaps fewer red chilli peppers
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Steps
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1
Done
|
Chop Green Peppers, Cut Carrots Into Julienne Strips. |
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2
Done
|
Chop Ripe Olives, Green Olives, Pickled Onions, Pimento, Sweet Pickle and Set Aside. |
|
3
Done
|
Break Cauliflower Into Bite Sized Pieces. |
|
4
Done
|
Put 2 Oz of Olive Oil Into Frying Pan and Add 2 Cloves Garlic, Add Cauliflower and Saute. |
|
5
Done
|
Remove from Heat and Set Aside. |
|
6
Done
|
in a Large Pot Add Remaining Olive Oil and Saute the Remaining 3 Cloves of Garlic, Add Ketchup, Wine, Tomato Paste and Oregano. |
|
7
Done
|
Add Chopped Vegetables, Pickles, Olives, Artichokes, Pimento, Cauliflower and Mushrooms. |
|
8
Done
|
Simmer For 10 Minutes, Stirring Frequently. |
|
9
Done
|
Add Anchovies and Tuna to Mixture and Bring to a Boil, Stirring Constantly to Prevent Sticking. |
|
10
Done
|
Serve For Use Immediately, Refrigerate For Up to 2 Weeks, Place in Containers For Freezing or Place Immediately in Hot Sterilized Jars. [editors Note: Canning Low Acid Foods Such as Olives or Fish, Has Some Heath Concerns, We Recommend That You Read All Comments Below.] |
