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.

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!