Almina's Antipasto Recipe | The Cook's Cook

Ingredients

• 8-20 473 ml (1 pint) canning jars with lids and seals
• Cheesecloth
• Large stock pot
• String
• Water bath canner with rack
• 114 grams (4 ounces) canned anchovies in oil
• 473 ml (1 pint) cider vinegar
• 29 ml (2 tbsp) whole allspice
• 236 ml (1 cup) olive oil
• 6 large carrots, peeled and cut into 2.5 cm (1 inch) pieces
• 1.3 kg (3 pounds) small fresh white onions, peeled, or three 473 ml (1 pint) jars boiled onions
• 1 large cauliflower, broken into small florets
• 1 large bunch celery, cut into 1 inch pieces
• 5 bell peppers, mix of red, yellow, and green, cut into 2.5 to 5 cm (1 to 2 inch) squares or 1.9 cm (3/4 inch) strips
• 15 ml (1 tbsp) sugar
• 15 ml (1 tablespoon) salt
• 4 (414 ml/14 ounce) bottles ketchup
• 473 ml (1 pint) pimento-stuffed Spanish olives, drained
• 473 ml (1 pint) pitted black olives, drained
• 1.4 liters (3 pints) small sweet gherkins, halved if large
• Six (142-170 grams /5-6 ounce) cans Italian tuna fish packed in oil, drained
• 454 grams (1 pound) white button mushrooms, stems trimmed, cut in half or quarters if large