Vegetable Antipasto Vegetable Antipasto

Author: Canadian Living

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.

  • Portion size 25 servings
  • Credits : ©



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.

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 74 mg
  • Protein 0 g
  • Calories 12.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 3 g


  • Iron 1.0
  • Folate 1.0
  • Vitamin A 3.0
  • Vitamin C 7.0
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Vegetable Antipasto