Antipasta Sauce Canning Recipes

Steps:

• Mix first 5 ingredients in large pot. Boil 5 minutes.
• Add next 4 ingredients, boil 10 minutes.
• Add balance of ingredients. Try not to break up shrimp and tuna too much. Bring to just boiling.
• Process in a hot water bath for 15 minutes.
• Note: *Drain everything except olives and pickled onion juice. Biffy and Frank's flub (taste great.) Omit vinegar.
• Optional - small amount of brown sugar, HP sauce, chopped garlic, hot pepper sauce (dried or fresh) WE NEVER USE THESE.
• Something sure has changed with Recipe Zaar! When trying to put the ingredients in it was a big pain in the butt for the sizes. I've converted the grams to ounces but I didn't have everything in my cupboard to actually look at so I guessed. But most cans come pretty standard, and the "Frozen Shrimp" is a large bag -- it wouldn't let me put just "large.".

Steps:

• Place all of the prepared and drained vegetables in separate bowls and reserve their juices.
• In a large saucepan, combine ketchup, Worcestershire, horseradish, tomato sauce, tarragon vinegar, brown sugar, garlic, lemon juice, and cayenne. Bring to a simmer over medium heat. Season, to taste, with salt.
• Bring a large pot of water to a boil and salt it generously. Blanch the cauliflower for about 2 minutes; it should still be crisp. With a skimmer, transfer the florets to a tray to cool quickly. Repeat with the carrots and then with the celery, cooking them just long enough to remove their raw taste; they will be cooked more later. Add the white wine vinegar to the water and blanch the mushrooms for 1 minute (the vinegar will keep the mushrooms white). Drain and spread the mushrooms on a tray to cool quickly.
• Add the cauliflower, carrots, celery, and mushrooms to the sauce. Add the juices from the canned and jarred vegetables. Add the pepperoncini, olives, pickles, onions, and artichoke hearts and toss well.
• In sterilized canning jars, place 1 teaspoon tarragon vinegar (this will guarantee freshness). Load the sauced vegetables into the jar, using a wide-mouthed funnel to avoid a mess.
• In one of the large pans that you have used, add olive oil, tuna, and anchovies and mix well. Top each jar with some of the tuna mixture. Cover and refrigerate, or allow to cool on the counter before serving. This will keep in the refrigerator for up to 2 weeks.

Steps:

• Combine tomatoes, garlic, celery, carrots, onion, zucchini and green pepper in a large pot. Add 3/4 cup water and bring to a boil.
• Reduce heat and simmer, uncovered, for 25 minutes until sauce begins to thicken.
• Soak sun-dried tomatoes in boiling water until softened. Drain, chop, and add to sauce.
• Add wine, vinegar, bay leaves, salt, oregano, basil, sugar and peppers.
• Continue to boil gently until sauce is desired consistency. This may take up to an hour.
• Discard bay leaves and stir in parsley.
• Ladle sauce into hot sterilized jars to within 1/2 inch of top and seal.
• Process in a hot water bath 35 minutes for pints, 40 minutes for quarts.
• Yield will vary according to your ingredients.
• Use on pasta adding fresh herbs, grated cheese and/or additional vegetables. Add a protein such as beans, sausage or tofu for a complete meal. Stir into soups or stews. Add to casserole dishes. This sauce can be used in many ways.
• Time does not include processing time.

Steps:

• Chop green peppers, cut carrots into julienne strips.
• Chop ripe olives, green olives, pickled onions, pimento, sweet pickle and set aside.
• Break cauliflower into bite sized pieces.
• Put 2 oz of olive oil into frying pan and add 2 cloves garlic, add cauliflower and saute.
• Remove from heat and set aside.
• In a large pot add remaining olive oil and saute the remaining 3 cloves of garlic, add ketchup, wine, tomato paste and oregano.
• Add chopped vegetables, pickles, olives, artichokes, pimento, cauliflower and mushrooms.
• Simmer for 10 minutes, stirring frequently.
• Add anchovies and tuna to mixture and bring to a boil, stirring constantly to prevent sticking.
• Serve for use immediately, refrigerate for up to 2 weeks, place in containers for freezing or place immediately in hot sterilized jars. [Editors note: Canning low acid foods such as olives or fish, has some heath concerns, we recommend that you read all comments below.]

Steps:

• In a large bowl with enough lightly salted water to cover, place the cauliflower, pearl onions, red bell peppers, green bell peppers, celery and cucumbers. Soak 8 to 12 hours, or overnight.
• In a small bowl with enough lightly salted water to cover, place the carrots. Soak 8 to 12 hours, or overnight.
• In a large saucepan, place the vegetable oil, vinegar, tomato paste and pickling spice. Bring the mixture to a boil. Drain and rinse the carrots, and place them in the mixture. Boil 10 minutes.
• Drain and rinse the vegetables in the cauliflower mixture. Place them into the saucepan. Cook 10 minutes, or until the cauliflower is tender but crisp.
• Stir black olives, green olives, mushrooms and tuna into the mixture. Remove the mixture from heat. Discard the wrapped pickling spice. While still hot, transfer to sterile containers and refrigerate.