The following recipe was posted in the holiday cooking section on this website. My mom used to make this delicious recipe but she did not put tomatoes or ketchup in it but did add tomatoe paste. She also added carrots, whole pickling onions, cucumbers, andchovies and vinegar to hers! She processed this in a 10 minute boiling bath and we ate it and lived. I could eat a jar at a time. I have the recipe but as I've gotten older and smarter have been unsure how safe it is to process this way with the tuna and anchovies in the recipe. I would dearly love to make this safely to enjoy again. Any suggestions or comments on my apprehension?

Vegetarian Antipasto (not vegetarian)

8 oz. olive oil
1 large cauliflower, cut into bite-sized pieces
2 cups chopped black olives
2 cups chopped green olives with pimento
2 cups diced onions
2-4 tins button mushrooms, sliced
2 large green peppers, chopped
2 large red peppers, chopped
4 cups ketchup
4 cups stewed tomatoes
2 cups green beans, chopped
jalapeno peppers, chopped - optional
pepper
cayenne
optional- 4 tins anchovies
6 tins solid tuna (broken up and washed)

Mix together oil, cauliflower, olives, onions boil for 10 minutes. Stir often. Then add mushrooms, peppers, beans, tomatoes, ketchup. Bring to a boil and simmer 10 minutes. Add spices. Bring back to boil for 10 minutes. Store in refrigerator. Serve at room temperature, with cream cheese and crackers.

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A Note from Betsy at Recipelink:

Thank you for pointing out this posting. I've updated the instructions and I think Linda Lou will have comments regarding the safety of the recipe you've been using. You are correct to be concerned.

Happy Cooking!