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RECIPE: Antipasto (T&T)

Posted by khandi (My Page) on
Tue, Feb 6, 07 at 16:02

This is my aunt's recipe that she submitted for family T&T cookbook. My mother tasted it before and said it was really good! I don't eat that stuff...LOL Supposedly, it's very close to the jarred antipasto that you buy at Costco.

Antipasto

1 (4 lb) tin of anchovies (or chicken)
2 large tins of pitted olives
2 tins of green stuffed olives
gallon of ketchup
3 tins chunk tuna
2 lbs dill pickles
2 lbs green pepper (fried in oil)
2 lbs red pepper (slip in oven to cook, remove skins)
2 lbs cauliflower
2 lbs carrot (cooked)
2 lbs mushrooms (fried in oil)
2 lbs pickling onions (boil few minutes)
3 cups oil
1 cup vinegar
Salt, to taste

In a big pot, combine ketchup, oil, salt, and vinegar. Cook for 15 minutes.

Add all the vegetables to the ketchup mixture after they have all been cooked separately and chopped. Cook for 15 more minutes. Then add chopped anchovies and olives, and tuna fish which has been cut or separated. Cook for 10 minutes more.

Spoon into hot sealers and seal. Then boil jars half an hour to seal completely.

Serve as an appetizer dip with assorted crackers.


Follow-Up Postings:

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RE: RECIPE: Antipasto (T&T)

I've been asked, privately, to comment on this recipe.

Not looking to start any trouble, but I agree with my correspondent: this is not a safe recipe to can.

There are two problems with it. First, all that oil is a no-no with home-canning. Even with a pressure canner, it isn't considered safe, because the oil acts as a sealant, and anerobic bacteria (the kind that cause botulism) find a happy home behind it.

Second, although the ketchup does add some acid, it, along with the one cup of vinegar isn't enough to create an acidic environment. Not with all those low-acid foodstuffs. So, even without the oil, this dish probably should be pressure canned. For how long, and at what pressure, depondent sayeth not.

In the old days it was thought that long-boiling could make low-acid foods safe. That's why the half-hour processing time. But the reality is, long-time boiling of low-acid foods doesn't preserve them any more than does open-kettle canning.

So, if somebody wants to try this as a freshly made antipasto, go for it. And store the leftovers in the fridge. But my recommendation is that you not can it.


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RE: RECIPE: Antipasto (T&T)

No trouble started. It's better to be safe. Personally, I would buy the stuff already made at Costco since everybody really loves the stuff! This recipe is a lot of work. While typing out the recipe, I wondered how anybody could eat this stuff but thought someone might be interested to see it in case they make this sort of dish. I really don't eat any canned meats or fish... just can't! It's just not appetizing to me.

As far as canning, the only foods I've canned are tomatoes and peaches.

I forwarded your concerns to my mother who said this info was good to know. She's not sure how my aunt stored her antipasto, only that when she visited her in the East Coast, she had tasted it and it was good. My mother said, personally, she'd never make the stuff and would rather buy it.

Thanks for your info!


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