Antipasto(Makes 33 Pints)

• 2 lb. dill pickles (cut in 1/4 and sliced)
• 2 lb. can whole small onions (three 16 oz. jars)
• 3 lb. mushrooms
• 2 lb. green beans or 4 cans
• 2 lb. green peppers
• 5 (16 oz.) ripe pitted olives, cut in half
• 5 (16 oz.) green stuffed olives, cut in half
• 2 small cans anchovies (optional) or capers
• 5 (8 oz.) cans tuna
• 3 lb. cauliflower, cut small flowerets
• 1 (No. 10) can ketchup (13 c.)
• 2 1/3 c. olive oil
• 2 1/4 c. vinegar
• artichoke hearts (if desired)

1. Boil cauliflower 3 minutes.
2. Cut all veggies except mushrooms and peppers.
3. In large kettle saute mushrooms in oil; add ketchup and peppers.
4. Simmer 15 minutes.
5. Add vinegar; cool 10 minutes. Add balance and simmer 15 minutes.
6. Pack in sterilized jars.
7. Cook in water bath (boil) 15 minutes for pints, 20 minutes for quarts.

dill pickles, onions, mushrooms, green beans, green peppers, olives, olives, anchovies, tuna, cauliflower, ketchup, olive oil, vinegar, hearts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=533550 (may not work)