Abby'S Antipasto (Small Batch)

1. 1

   Step 1: Cut cauliflower, green pepper, green beans and garlic into bite size pieces. Place in one bowl and set aside.

2. 2

   Step 2: In another bowl, cut black olives, green olives, mushrooms, carrots, artichokes, into bite size pieces. Add capers. Set aside.

3. 3

   Step 3: Combine anchovies, shrimp and tuna. Set aside.

4. 4

   Preheat oven to 200.

5. 5

   Wash jars in warm soapy water, rinse well with clean water and place in oven to air dry. Turn oven off.

6. 6

   In a large stock pot, over medium high heat, add olive oil; heat. Add ingredients in Step 1 and cook until tender; 6 - 8 minutes.

7. 7

   Add ingredients for Step 2 and saute until well heated through; about 5 - 8 minutes.

8. 8

   Add ketchup, chili sauce, hot pepper sauce and white wine vinegar and bring to a boil. Reduce heat and simmer for 10 - 15 minutes.

9. 9

   For Step 3, rinse and cut anchovies into small pieces. Pour boiling water over the seafood, drain well and add to the pot. Simmer for 5 minutes. Taste and adjust seasonings.

10. 10

    Fill hot jars with the antipasto; cleaning the rim with a clean cloth and top with steralized lids. Process the jars in boiling water for 10 minutes.

* Per serving · 4 servings · Values may vary.