Antipasto

Total Time: 2 hrs 55 mins Preparation Time: 2 hrs Cook Time: 55 mins

Ingredients

• 1 3/8 liters v 8 vegetable juice
• 1 (99 ml) jar capers, with juice
• 1/2 cup vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1 large cauliflower, broken into large pieces
• 1 bunch celery, chopped
• 1 lb green pepper, sliced
• 1 lb red pepper, sliced
• 1 (1 liter) jar dill pickle, sliced with 1/2 jar of juice
• 1 (398 ml) can green beans, drained
• 1 (398 ml) can yellow beans, drained
• 1 (375 ml) jar pickling onions, with juice
• 4 (284 ml) cans whole mushrooms, drained
• 1 (398 ml) can pitted black olives, drained
• 1 (500 ml) jar stuffed green olives, drained
• 4 (8 ounce) cans tuna fish, chunks drained
• 4 (50 g) cans anchovies, flat fillets & oil, cut up fine

Recipe

• 1 in an oversized stock pot pour in v-8 juice, vinegar, olive oil and salt. bring to a boil over med-high heat. once at a boil,.
• 2 reduce heat to medium and add cauliflower. cover and simmer over medium heat for 4 minutes. stir in remaining ingredients, cover and simmer over med-low heat for 20 minutes.
• 3 prepare jars with lids for canning. make sure jars are properly sterilized in canner before filling. prepare canner with water, and fill jars to 3/4 full. apply lids and when the water in the canner is at a rolling boil, add full jars to canner, making sure jars are not touching. cover and process full jars in canner for 20 minutes, making sure water is at least 1/2 way up jars.
• 4 this can be eaten right away, but tastes best after being stored for at least 2 weeks. the longer it is stored, the better the antipasto. these will keep up to one year in cold dark storage.