Antipasto

• 1 38 liters v 8 vegetable juice
• 1 (99 ml) jar capers, with juice
• 12 cup white vinegar
• 12 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

1. In an oversized stock pot pour in V-8 juice, White Vinegar, Olive Oil and Salt.
2. Bring to a boil over med-high heat.
3. Once at a boil,.
4. Reduce heat to medium and add Cauliflower.
5. Cover and simmer over medium heat for 4 minutes.
6. Stir in remaining ingredients, cover and simmer over med-low heat for 20 minutes.
7. Prepare jars with lids for canning.
8. Make sure jars are properly sterilized in canner before filling.
9. Prepare canner with water, and fill jars to 3/4 full.
10. 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.
11. Cover and process full jars in canner for 20 minutes, making sure water is at least 1/2 way up jars.
12. This can be eaten right away, but tastes best after being stored for at least 2 weeks.
13. The longer it is stored, the better the Antipasto.
14. These will keep up to one year in cold dark storage.

liters, capers, white vinegar, olive oil, salt, cauliflower, celery, green pepper, red pepper, liter, green beans, yellow beans, pickling onions, mushrooms, black olives, green olives, tuna fish, anchovies

Taken from www.food.com/recipe/antipasto-133438 (may not work)