Antipasto

This appetizer was something I have tried from a friend's friend Donna. Over the years, I have been canning this for friends. Oh, they really are great christmas gifts for friends. However, I took a rest because this really entailed a lot of chopping. Choppers are no help either. Now that my kids are older and are now becoming good kitchen helpers, I am back to making this. In fact, my son had a great time chopping the ingredients with his special chopper from Alaska.

Ingredients

1 cup of olive oil
1 head of cauliflower, finely chopped
1 large green pepper, chopped
1 250 ml of pitted greed olives, chopped
1 can of mushroom stems, chopped
1 liter of mixed sweet pickles, chopped (save the liquid)
500 ml of hot mixed pickles , chopped)
750 ml of ketchup (quality)
1 can of anchovies, chopped
2 cans of solid tuna


Put all ingredients except tuna in a large saucepan. Bring to a boil. Simmer for about 20 minutes stirring occasionally. In the meantime, pour boiling water over the tuna to rinse. Add to mixture and simmer for 10 more minutes.Serve with crackers.

To process, make sure that your jars are sterilized. Pour cooked antipasto in jars and let boil in a large pot. Make sure that water is tree quarters of the way up the jars. Boil for at least 20 minutes. Once cool, tighten lids and store in cool dry place.