Recipe: Vegetable Antipasto (canning recipe)

I finally found this. I knew I had seen it, but just took me awhile.

Vegetable Antipasto

This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product.

2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces
2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head
2 cups (500 ml) diced onion, about 2 large
2 cups (500 ml) diced green pepper, 2 medium
2 cups (500 ml) diced red pepper, 2 medium
1 1/2 cups (375 ml) diced carrots, 3-4 m3dium
1 1/2 cups (375 ml) diced celery, 4-5
2 cups (500 ml) lightly packed brown sugar
3 tbsp (45 ml) pickling salt
2 cups (500 ml) red wine vinegar
3 cans (each 156 ml) tomato paste
4 tbsp (60 ml) worcestershire sauce
2 tbsp (30 ml) hot pepper sauce
4 garlic cloves, minced
2 cups (500 ml) diced peeled eggplant or unpeeled zucchini
3 tbsp (45 ml) dried basil
1 tbsp (15 ml) dried mustard

Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside.

Place 7 clean 500 ml mason jars in a boiling water canner; fill with water, bring to a rolling boil. Boil SNAP Lids 5 minutes-not longer-to soften sealing compound.

Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauces and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil.

Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and mustard.

Ladle hot antipasto mixture into a hot jar to within inch (1 cm) of top rim (head space). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Center SNAP Lid on jar; apply screw band securely until fingertip tight. Do not overtighten. Place jar in canner. Repeat for remaining antipasto.

Cover canner; return water to a boil. Process -boil filled jars - 25 minutes.* Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes about 7 - 500 ml jars.

Note:Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil- the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable. This Vegetarian Antipaso recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do NOT alter ingredients or measures.
When ready to serve, to make a traditional antipasto, toss the contents of a jar of Vegetarian Antipasto with tuna, salmon or shrimp and add your personal finishing touches-mushrooms, olive oil and/or olives. Or, just serve this delicious Antipasto on its own. It's delicious as a spread, dip or appetizer.
*At altitudes higher than 1,000 ft (305 m) increase processing time as indicated in chart.

Boiling Water Canner - Altitude Adjustments
ALTITUDE FEET
1,001 - 3,000
3,001 - 6,000
6,001 - 8,000
8,001 - 10,000 METERS
306 - 915
916 - 1,830
1,831 - 2,440
2,441 - 3,050
INCREASE
Processing Time
5 minutes
10 minutes
15 minutes
20 minutes