Antipasto

A delicious appetizer to serve during the festive season. It’s a lot of chopping, but don’t use a food processor!

Antipasto
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Ingredients
  1. Antipasto
  2. 1 cup olive oil 250 mL
  3. 1 large cauliflower, cut into bite-sized pieces 1
  4. 2 large green peppers, chopped 2
  5. 2 cans (each 101⁄2 oz/294 mL) sliced ripe olives, chopped 2
  6. 1 jar (16 oz/454 mL) green olives with pimiento, chopped 1
  7. 2 jars (each 13 oz/370 mL) pickled onions, chopped 2
  8. 2 cans (each 10 oz/284 mL) mushroom stems and pieces 2
  9. 1 jar (48 oz/1.4 L) mixed pickles, chopped 1
  10. 2 bottles (each 48 oz/1.4 L) ketchup 2
  11. 1 bottle (15 oz/426 mL) hot ketchup 1
  12. 2 cans (each 2 oz/56 g) anchovies, chopped (optional) 2
  13. 3 cans (each 41⁄2 oz/128 g) solid tuna, chopped 3
  14. 3 cans (each 4 oz/114 g) small shrimp 3
Instructions
  1. Drain all jars and cans. Put all ingredients, except the fish, into a large Dutch oven. Bring to a boil, then simmer for 20 minutes, stirring often. Pour boiling water over all the fish to rinse. Drain and add to mixture. Gently stir and simmer for another 10 minutes.
  2. Pour into clean airtight containers, leaving 1 inch (2.5 cm) headspace. Let cool completely. Cover and freeze for up to 6 months. Thaw overnight in the refrigerator. Serve with crackers. Makes 8 to 9 cups (2 to 2.25 L).
The Best of Bridge http://www.bestofbridge.com/
 The Complete Best of Bridge Cookbooks, Volume 1

Posted in Recipes, Appetizers, Dips & Sauces, Poultry, Fish & Seafood and tagged , , , , .

12 Comments

  1. I have used this recipe for years but on the online version it says to freeze instead of boiling water processing? Can you tell me why? I process smaller jars for 30 minutes and have never had any issue with spoilage, etc.

  2. Me too. Why freeze instead of boiling water bath? Better or safer? I find storage easier for the boiling water bath jars, always running out of freezer space. Hmmm?

  3. My Best of Bridge recipe book says this recipe yields 16-18, 8 oz (250 ml) jars. That is 4 – 4.5 litres. This online recipe says 2 – 2.5 litres. That’s double! Please advise which one is correct.

    • We checked our book and it looks like the recipe (p. 80) is consistent with the online version– the yield should be 2-2.25 litres!

      • Do the rough math with the ingredient amounts and even with the reduction in cooking, it’s still well over your amount listed.

        • Hello and thank you for writing to us. I spoke with the original author who tested and wrote this recipe 40 years ago, and she still uses this recipe. I’m not sure why there is a difference in your results, provided you have drained the canned ingredients very thoroughly. Thank you for bringing this to our attention.

  4. It has fish/meat in it therefore it is prone to botulism. Meats/fish must be pressure canned. Therefore, freezing is best for this recipe unless you pressure can.

  5. Your recipe calls for 2×48 oz (96 oz) of regular ketchup and 15 oz of hot ketchup. That amounts to 13 cups of ketchup alone! Then adding all the other ingredients, it is utterly impossible for it to result in 8-9 cups of antipasto. Louise D is much closer to the true amount.

  6. I just completed making this, then measured it all ending up with 5 L (based on 4.23 cups=1 L) of finished product, and I only used 1 bottle of ketchup and didn’t use the hot ketchup at all! So Louise D., Poipu and Debra are all correct.

  7. I just completed making this, then measured it all ending up with 5 L (based on 4.23 cups=1 L) of finished product, and I only used 1 bottle of ketchup and didn’t use the hot ketchup at all! And I did thoroughly drain everything.So Louise D., Poipu and Debra are all correct.

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