Antipasto(Makes About 22 Pints)

• 1 qt. carrots
• 1 qt. celery
• 1 qt. cauliflower
• 1 qt. green peppers
• 1 qt. pickling onions
• 1 qt. green beans
• 1 qt. peas
• 1 qt. cucumbers
• 1 qt. red tomatoes
• 1 qt. vinegar
• 1 qt. oil
• 3 cans pitted olives
• 3 large cans tuna fish
• 1 large can anchovies
• 1 qt. mushrooms (or less if desired)
• 2 large (15 oz.) cans tomato paste
• parsley to taste
• 6 Tbsp. flour
• 4 Tbsp. sugar
• 1 tsp. cloves, put in bag (optional)

1. Cut cauliflower, celery, cucumbers, green peppers, beans, tomatoes and carrots in chunks.
2. Place carrots, mushrooms, celery and cauliflower in salt water overnight in one pan.
3. In another, put green peppers, tomatoes, onions and cucumbers in salt water overnight.
4. The next day have the oil, vinegar, sugar and flour mixed and boil for 20 minutes.
5. Then add vegetables that have been drained and boil 10 minutes.
6. Put in tuna fish, anchovies, mushrooms, parsley, tomato paste and olives and boil for 5 minutes.
7. Pack into sterilized jars.

carrots, celery, cauliflower, green peppers, pickling onions, green beans, peas, cucumbers, red tomatoes, vinegar, oil, olives, tuna fish, anchovies, mushrooms, tomato paste, parsley, flour, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=774641 (may not work)