Antipasto

Antipasto  -Virginia

8 oz. olive oil           

1 large cauliflower, cut into small flowerettes

 (about 8-9 cups)

2 cans ripe olives, chopped

16 oz. (500 ml) broken green olives, chopped

2 12oz. (375 ml) jars pickled onions, chopped

2 cans mushroom stems and pieces, chopped

2 large green peppers, chopped

2  4 oz. (125 ml) cans pimento, chopped

4  15 oz. (450) bottles ketchup

1  15 oz. bottle hot ketchup

48 ounce jar mixed sweet pickles, chopped

1. Combine all in a large kettle. Simmer 10 minutes. Drain. (save liquid)

2. Rinse the following under boiling water.

            2 tins anchovies

            3  cans  7 oz. (196 ml) tuna

            3 cans small broken shrimp

3. Add to first mixture. Stir well. (if too dry add some of the reserved liquid)

4. Put into hot sterilized jars.

5. Place jars on baking sheet in 285 F oven until contents bubble.

6. Remove and cool.  Makes about 17 pints.