Vegetable Antipasto

By The Canadian Living Test Kitchen

88 people added this to their Recipe Box

This recipe makes 127 1 tbsp (15 mL) servings

Nutritional Info
Per 1 tbsp (15 mL): about	-
cal	1212 cal
pro	0 g0g pro
total fat	0 g0g total fat
sat. fat	0 g0g sat. fat
carb	3 g3g carb
fibre	0 g0g fibre
chol	0 mg0mg chol
sodium	74 mg74mg sodium
% RDI:	-
iron	11 iron
vit A	33 vit A
vit C	77 vit C
folate	11 folate

Antipasto is a challenge because it usually contains low-acid foods such as fish and olives and cannot be safely canned at home without a pressure canner. Our safe method, without the fish and olives and using the boiling water canner, was developed by Bernardin Ltd. You can add tuna or salmon or olives just before serving.

Ingredients

2 cups red wine vinegar 2 2cups cupsred wine vinegar
1-3/4 cups packed brown sugar 1-3/4 1-3/4cups cupspacked brown sugar
1/4 cup Worcestershire sauce 1/4 1/4cup cupWorcestershire sauce
3 tbsp pickling salt 3 3tbsp tbsppickling salt
3 3cans (each 5-1/2 oz/156 mL) cans (each 5-1/2 oz/156 mL)tomato paste
2 tsp hot pepper sauce 2 2tsp tsphot pepper sauce
2-1/2 2-1/2cups cupsgreen beangreen beans, cut_in 1/2-inch (1 cm) pieces
2-1/2 cups cauliflower florets 2-1/2 2-1/2cups cupscauliflower floretcauliflower florets
2 cups chopped onions 2 2cups cupschopped oniononions
2 cups chopped sweet red pepper 2 2cups cupschopped sweet red pepper
2 cups chopped sweet green pepper 2 2cups cupschopped sweet green pepper
2 cups diced peeled eggplant , unpeeled2 2cups cupsdiced peeled eggplant or zucchini, unpeeled
1-1/2 cups chopped carrots 1-1/2 1-1/2cups cupschopped carrotcarrots
1-1/2 cups chopped celery 1-1/2 1-1/2cups cupschopped celery
4 cloves garlic , minced4 4cloves garlic, minced
1 tbsp dried basil 1 1tbsp tbspdried basil

Preparation

In large heavy saucepan or Dutch oven, combine vinegar, sugar, Worcestershire sauce, salt, tomato paste and hot pepper sauce; bring to boil, stirring occasionally.

Add beans, cauliflower, onions, red and green peppers, eggplant, carrots, celery and garlic. Bring to boil; boil, stirring occasionally, for 5 minutes or until vegetables are softened. Remove from heat. Stir in basil.

Pour into prepared 2-cup (500 mL) canning jars, leaving 1/2-inch (1 cm) headspace. Seal with prepared discs and bands. Process in boiling water canner for 25 minutes.

Additional information :

Tip: Boil one 1-cup (250 mL) jar along with other bigger jars to fill with small amount left over after jars are filled.